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Chile Strips Cooked in Beer

Source of Recipe


From "My Mexico"






List of Ingredients



• 3 Tbsp vegetable oil
  
• 1 cup finely sliced white onions
  
• Salt to taste
  
• 1 lb. poblano or Anaheim chiles (about 6 medium), charred, peeled, veins removed and cut into strips (about 1-1/4 cups firmly packed)
  
• 1 cup strong beer -- none of that light stuff
  
• 6 ounces asadero cheese, medium Cheddar or Muenster, thinly sliced
  






Instructions



1. Heat the oil; add the onions and salt, and cook over low heat until translucent, about 1 minute.
   
   
2. Add the chile strips, cover the pan, and continue cooking until the chiles are tender but not soft, about 3 minutes.
   
   
3. Add the beer and continue cooking, uncovered, until it has been absorbed by the chiles. Spread the cheese over the top, cover and heat through until melted. Serve immediately.
   
   Serves 4 as a first course.