Serves 1
Directions
- 1Roast the chile poblanos until charred all around.
- 2Transfer the roasted chiles to a container or Ziploc bag, cover completely, and allow them to sweat.
- 3Roast three Roma tomatoes, 1/4 of an onion, and chile serranos or jalapeños until nice and charred.
- 4Transfer the charred tomatoes, onion, and peppers to a blender cup.
- 5Add two garlic cloves, 1/4 teaspoon of ground cumin, and chicken bouillon or salt to taste to the blender cup.
- 6Add 1/4 of a cup of water to the blender cup.
- 7Blend until smooth to make the salsa.
- 8Set the salsa aside.
- 9Peel the poblano peppers.
- 10Cut the poblano peppers open, remove the seeds, and cut them into strips.
- 11Then cut the strips in half.
- 12Heat a little bit of oil in a pan on medium heat.
- 13Add half an onion (cut into strips) to the hot oil, mix, and allow it to cook for a couple of minutes.
- 14Add the rajas to the pan.
- 15Season the rajas with a little salt, mix, and allow to continue cooking for another two to three minutes.
- 16Add the salsa to the pan.
- 17Mix and bring the salsa to a simmer.
- 18Once simmering, taste for salt and adjust if needed.
- 19Allow the mixture to continue simmering for another three minutes, until the sauce has reduced.
- 20Add the cheese (cut into cubes) to the pan.
- 21Turn off the heat.
- 22Cover the pan and allow the cheese to melt.
Ingredients
- 5 poblano peppers; rinsed and dried
- 3 Roma tomatoes
- 0.25 onion
- 2 -4 jalapeño or Serrano peppers
- 2 garlic clove
- 1.5 tsp salt or chicken bouillon
- 1 Pinch ground cumin
- 0.5 onion; cut into strips
- 12 oz queso Oaxaca or Monterey Jack; medium cubes
- 1 serving love
- hatch peppers
- 0.25 cup water
- a little bit oil
Equipment
container or Ziploc bagblender cuppan
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