Roasted Green Chiles with Buttermilk and Cheese

Prep Time: 60 min Cook Time: 10 min Roast Time: 20 min Oven: Broiler Yield: 12 to 14 servings

Ingredients

  • 1 Tablespoon olive oil

  • 1/2 Spanish yellow onion, chopped

  • 3 cloves garlic, chopped

  • 1 tomato, chopped

  • 1 Tablespoon flour

  • 13 Anaheim chiles, roasted and peeled, thinly sliced

  • 1 to 2 jalapeño peppers, roasted and peeled, chopped

  • 2 1/2 cups suero (whey) or buttermilk

  • 2 cups shredded asadero cheese

  • Salt to taste

Technique

  1. Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes

  2. Add garlic and cook for 1 minute, stirring constantly so as not to burn the garlic.

  3. Add tomato and stir. Add flour and stir for another 2 minutes.

  4. Add the roasted Anaheim chiles and jalapeño peppers and let simmer for 2 minutes, stirring constantly to combine all the flavors together.

  5. Add the suero and bring to a boil. Stir in the cheese. Cover and remove from the heat. Allow the cheese to melt before serving. Add salt to taste.

This recipe is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.

© 2012 Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza.