Rajas Con Queso
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
45
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 tbsps
Corn OilDirections:
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 to taste
11
When the cream is hot turn off the burner and add the cheese
12
Cover immediately
13
Enjoy with warm tortillas and white rice