Cafe Azul Rajas con Queso |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This tangle of sautéed onions and roasted chilies-rajas-has the simple, direct flavors often found in Mexico's tacos. It's from Claire Archibald, chef and co-owner with her sister, Shawna, of Portland's Café Azul. Tuck the cheese into the warm tortillas and top with the rajas. Ingredients:
1 1/4 pounds fresh poblano chilies (also called pasillas) |
1 1/4 pounds onions |
1 tablespoon salad oil |
about 1 teaspoon salt |
1/4 pound queso fresco or jack cheese |
Directions:
1. Rinse and dry chilies. Arrange in a single layer in a 10- by 15-inch pan. Broil 4 to 5 inches from heat, turning to char chilies on all sides, about 10 minutes total. Let stand until cool to touch, 8 to 10 minutes. Pull off and discard chili skins, stems, and seeds. Cut chilies lengthwise into thin strips.
2. Meanwhile, peel onions and cut lengthwise into slivers. In a 12-inch frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onions, oil, and 1 teaspoon salt until onions are lightly browned, 7 to 8 minutes. Add chilies and stir occasionally to blend flavors, about 5 minutes. Season to taste with salt.
3. Thinly slice cheese. See notes for assembly.
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