Rajas Con Cerveza- Poblanos and Beer!

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 Tbsp. vegetable oil
1 cup thin sliced onions
6 poblano chiles , roasted, charred and peeled
1 cup strong beer
6 oz. medium sharp cheddar cut in thin slices


Heat the oil in a medium skillet and add the onions and salt. Cook until the onions are clear. Once the onions are cooked add the peppers to the pan and cook covered until tender. Add the beer and increase the heat to high. Bring to a boil, and boil uncovered until the beer is absorbed by the peppers. Take the cheese slices and place over the peppers. Heat until the cheese has melted. Serve with steamed or fried tortillas.