0.0 – 0 reviews • Cast Iron Skillet
| Level: |
Easy |
| Yield: |
6 servings |
| Level: |
Easy |
| Yield: |
6 servings |
Ingredients
- 3 tablespoons peanut oil
- 1/2 cup whole epazote leaves
- 9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
- 1 teaspoon sea salt, or to taste
- 1/2 cup heavy cream
- 1 cup milk
- 12 ounces Queso Manchego or Muenster cheese, cut into thick slices
Instructions
- Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
- Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
- Serve hot, over Arroz Blanco.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
389 |
| Total Fat |
33 g |
| Saturated Fat |
17 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
7 g |
| Protein |
16 g |
| Cholesterol |
86 mg |
| Sodium |
448 mg |
| Serving Size |
1 of 6 servings |
| Calories |
389 |
| Total Fat |
33 g |
| Saturated Fat |
17 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
7 g |
| Protein |
16 g |
| Cholesterol |
86 mg |
| Sodium |
448 mg |
