Rajas Con Queso

These make a great appetizer. Heart-shaped poblano chilies are sometimes labeled pasilla. If you can’t find poblanos or pasilla, use Anaheim chilies.

Makes 4 appetizer servings

3 fresh poblano chilies (about 10 ounces total)
1 Tablespoon butter or margarine
1 onion (about ½ lb.), sliced
1/4 pound Jack Cheese
4 to 6 warm corn or flour tortillas ( 6 to 7 inches wide)

Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Place in a large Ziploc storage bag. When cool enough to handle, pull off and discard stems, seeds and skin. (It is not necessary to get ALL the skin off) Cut chilies into thin strips.

Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes. Mix chilies with onions and lay cheese slices on top. Cover and cook over how heat until cheese melts, about 2 minutes. Scoop hot cheese mixture into tortillas. Fold to enclose filling and eat.