Rajas Con Queso

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 5 -6 fresh poblano peppers
• 3 tablespoons corn oil
• 2 large onions, halved and sliced about 1/4 inch thick
• 1 (16 ounce) container sour cream
• chicken bouillon granule, to taste
• 1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

Recipe

• 1 roast the chilies over an open flame or on a griddle until blackened but not charred.
• 2 wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
• 3 remove the chilies and with the help of a kitchen towel rub the skins off.
• 4 the chilies should be firm.
• 5 cut them in 1/2 inch strips discarding all the seeds and the ribs.
• 6 do not rinse them.
• 7 heat the oil in a large pan over medium heat.
• 8 add the chilies and the onions at the same time.
• 9 stir often.
• 10 when everything is soft add all the sour cream and the chicken bouillon granules.
• 11 when the cream is hot, turn off the burner and add the cheese.
• 12 cover immediately until cheese melts.