Rajas Con Cerveza (Pepper Strips With Beer and Cheese)

25 mins

4 servings

5.0/5 (4 reviews)

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._x000D_ 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._x000D_ If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish.

Ingredients

Instructions

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.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Cheese

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Amount Per Serving
Calories 329.7
% Daily Value*
Total Fat 22.6g	35%
Cholesterol 45.0mg	15%
Total Carbohydrate 17.8g	6%
	Dietary Fiber 2.4g	9%
	Sugars 8.7g
Protein 12.7g

Amount Per Serving

Calories 329.7

% Daily Value*

Total Fat 22.6g

35%

Cholesterol 45.0mg

15%

Total Carbohydrate 17.8g

Dietary Fiber 2.4g

Sugars 8.7g

Protein 12.7g