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Recipe
Chile-cheese Casseroles Recipe
Print Recipe
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Ingredients
Salt & pepper to taste
1 1/2 Heavy cream
2 lg Tomatoes; peeled, finely choppped & well drained
1 1/2 c Creme fraiche
2 c Milk
3 Red onions; finely sliced
24 California; chiles
1/2 c Butter
3 1/3 c Vegetable oil
8 c Asadero; soft Cheddar, Monterey Jack, or Mennonite cheese, cubed
Directions
Step #1 Heat the 3 c oil in a frying pan, & fry chiles briefly until their skins begin to swell.
Step #2 Remove as soon as possible.
Step #3 Place chiles in a plastic bag, & then peel & cut into thin strips.
Step #4 Heat butter & remaining 1/3 c oil in a fryihng pan & saute onions.
Step #5 Add chile strips, & saute.
Step #6 Add cheese & cook over low heat until cheese begins to melt.
Step #7 Add milk, heavy cream & creme fraiche, & Spice up this with salt & pepper.
Step #8 Cook for 20 mins or until a thick sauce is formed with the partially melted cheese.
Step #9 Add tomatoes as soon as possible before serving.
Step #10 To serve: Spoon into individual clay bowls or onto salad plates.
Step #11 serve this with freshly made corn tortillas.
Step #12 Serves 8 The Best of Quintana by Patricia Quintana, Stewart Tabori.
Enjoy the Chile-Cheese Casseroles recipe
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Pasta And Rice
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