Change your old grater for the “Cuisinart Grater". It is made of stainless steel, it has 4 sides to grater and the plastic molding on the base keep it firm while you grate.
This is a beautiful clay cazuela that you can use to present the melted cheese in an extraordinary way.
Get the weight of the food that you cook to perfection with the “EatSmart Precision Pro". It can weigh up to 11 lbs, the weight is given in 4 different units and it eliminates the weight of a plate, bowl or other items that you don’t want to weigh.
That’s the melted cheese with peppers. A recipe that mixes 2 very different ingredients. On one side is the strong, elaborated and spicy flavor of the peppers and on the other side is the fresh and soft flavor of the cheese. When these ingredients unite they form a very special flavor that you have to experience.
This melted cheese is normally served as appetizer. Although if you can tolerate the peppers’ hotness, then it can be eaten as main course. In Mexico this dish is eaten by making melted cheese tacos with flour tortillas.A True Delight!
About the Recipe
To make this dish you will encounter a very laborious process with the peppers, then everything is easy.
It is very important to use some cheese that melts like the Chihuahua cheese, the Asadero cheese or the Monterey Jack cheese.
If you buy the cheese grated you will save a step.
If possible serve the cheese in a small clay cazuela it will look divine.
The melted cheese will be ready in .
The recipe for 6 tacos with cheese and peppers.
5.2 oz of Cheese that melts
1 Poblano Pepper (4.2 oz)
6 Flour Tortillas (5.2 oz)
1/2 tablespoon of Olive Oil
1 Frying Pan
1 Baking Dish
1 Tortilla Container
1 Chopping Board
1 Plastic Bag
Work with the Poblano Pepper
Put on a griddle over medium-high heat 1 Poblano pepper and roast it for about 4 minutes, until all their sides are completely black; move it regularly with some tongs.
Transfer from the griddle to a plastic bag, with the tongs, the Poblano pepper that was roasted.
Close the plastic bag and leave the Poblano pepper resting for about 5 minutes, until the bag sweats.
All this ritual ;) that is made with the chili is to make it have a more intense flavor.
Take from the plastic bag the Poblano pepper and rinse it while removing the outer skin of the chili (the burned part).
Discard the seeds and the veins of the Poblano pepper that was rinsed.
Cut into strips the Poblano pepper with the one you worked and reserve.
Fry the Peppers and Melt the Cheese
Heat in a frying pan over medium heat 1/2 tablespoon of olive oil.
Incorporate in the frying pan the strips of the Poblano pepper that was cut and fry them for about 3 minutes, until they are moderately fried; stir regularly. Then set aside.
Preheat the oven to 345º F.
Grate 5.2 oz of cheese that melts and put it in a baking dish.
The cheese is used grated because it melts faster and the melted cheese acquires a better consistency.
Transfer from the frying pan to the baking dish the peppers that were fried.
Put in the oven the baking dish and leave the ingredients baking for about 10 minutes, until the cheese has melted.
When the Cheese is about to be Ready...
Heat on the griddle over medium heat 6 flour tortillas for about 45 seconds per each side, until they are well heated.
Transfer from the griddle to a tortilla container the tortillas that were heated and take it to the table.
Verify that the cheese that was left baking has melted, if not leave it baking for a longer time.
Sometimes some fat accumulates on the cheese surface, if this happens to you remove it.
Tip: Give an extra touch of flavor and freshness to your melted cheese with a salsa.