Rajas Con Queso - A Meatless Taco Filling

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 quart salsa, ranchera (my recipe is recommended # 112466)
• 4 -5 poblano peppers or 4 -5 anaheim chilies
• 1 1/2-2 lbs monterey jack cheese, shredded or sliced
• lard or vegetable oil
• tortilla (i prefer corn over flour)

Recipe

• 1 rub the outside of the peppers with lard and place on heated skillet or griddle (i like cast iron).
• 2 turn the peppers to avoid burning.
• 3 cook until the skin begins to bubble on as much of the surface as possible.
• 4 **alternate method-- submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (again, you want to bubble the skin, not burn it).
• 5 immediately, place the bubbled peppers in a plastic bag and twist it to close it (i use the produce bag from the grocery store).
• 6 let the peppers cool until they are only slightly warm.
• 7 remove the skin from the peppers.
• 8 remove the stem, ribs and seeds from the peppers.
• 9 dice the peppers into roughly ¾-inch squares.
• 10 in a non-stick skillet, add the diced peppers and most of the salsa.
• 11 bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
• 12 reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
• 13 *note-the cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
• 14 continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
• 15 the cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
• 16 after reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
• 17 i have garnished mine with a fresh cilantro/onion mix and/or mexican table cream.
• 18 you could add cooked, pulled chicken to your tacos, as well.
• 19 if you have any leftovers, this dish refrigerates well.
• 20 chilled, it has a consistency like queso fresco or fresh mozzarella.
• 21 reheat your leftovers in a non-stick skillet over low heat.
• 22 prep time includes making the salsa.