Rajas Con Cerveza (Pepper Strips With Beer and Cheese)
"A Mexican dish from Diana Kennedy, great for either an appetizer or a side dish. I like to vary the kinds of peppers I use, adding some sweet peppers and some hotter ones.
If you like, you can char and peel the peppers beforehand, but I usually don't bother. You may want to increase the cooking time if you don't char the peppers, or if you prefer them softer.
If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish."
photo by Debbwl
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 tablespoons vegetable oil
- 1 cup white onion, thinly sliced
- 1 lb poblano chiles or 1 lb anaheim chili, cut into strips
- 1 cup beer
- 6 ounces asadero cheese, shredded
- tortilla
directions
- Heat oil in a non-reactive skillet over medium heat. Add onions. Cook until onions are translucent.
- Add pepper strips, cover, and cook just until peppers are tender, about 4 minutes.
- Add beer and bring to a boil. Cook until liquid has evaporated, about 7 minutes.
- Stir in cheese and stir just until melted.
- Serve with tortillas.
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Reviews
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These were fabulous! We enjoyed these wrapped in warm corn tortillas that were toasted on a comal (perfection!), but I'm guessing that these would also be wonderful on top of a nice steak as well. I cooked mine a bit more than those in the existing photos because I like the poblanos softer, so I will spare you the atrocious-looking photos I took, haha. I used Dos Equis for the beer -- the store was out of Negro Modelo, which was what I was hoping to use, but the Dos Equis did the job just fine. Thanks for posting! Made for The Honeys for ZWT8 -
What a unique and tasty way of preparing fresh peppers. Was able to get the poblano chilies on sale, could not get asadero cheese so used queso fresco and for the beer used cerveza tecate serving atop of tortillas. These tasty peppers would be a great side to carnitas. Thanks for the post. -
We go to a Mexican restaurant here in Las Vegas asnd they alk around and hand these peppers out to whomever wants them. These are quite a bit like them. I didn't peel the peppers, I just seeded them and cut them into strips.I used cheddar/jack cheese, as that's what I had on hand.We were having tacos and soft tacos, and I ended up putting these into a medium-sized flour tortilla with some lettuce, tomato and cheese. I didn't even need meat! These definately are keepers! It's such a simple recipe, but so delicious and filling. Thank you smuch Pat, Made for Go For The Green event at KK's forum. -
This was uniquely Mexican, and really quite good! BF said he really liked this too. I used one poblano chile, one anaheim and 1/2 a sweet green bell pepper for half of this recipe. Instead of asadero cheese, which the store didn't have, I used Mexican cojito cheese (which the cheese person told me was a good substitute - whether she was right or not, I don't know). Instead of a dark Mexican beer, I just used a Dos Equis instead. I don't really like dark beers anyway. Also used much less oil, and I recommend more cooking time than the recipe suggests. BF wanted more but I had to tell him there wasn't any. Oh, well, thanks for this recipe!
Tweaks
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This was uniquely Mexican, and really quite good! BF said he really liked this too. I used one poblano chile, one anaheim and 1/2 a sweet green bell pepper for half of this recipe. Instead of asadero cheese, which the store didn't have, I used Mexican cojito cheese (which the cheese person told me was a good substitute - whether she was right or not, I don't know). Instead of a dark Mexican beer, I just used a Dos Equis instead. I don't really like dark beers anyway. Also used much less oil, and I recommend more cooking time than the recipe suggests. BF wanted more but I had to tell him there wasn't any. Oh, well, thanks for this recipe!
