Rajas and Cheese

Name: Rajas and Cheese
Yield: makes 6 tacos
Ingredients: 1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154); 3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 1 small green chile, oil-roasted, peeled, cored, and seeded (page 154); 3 jalapeño chiles, dry-roasted (page 154); 1 tablespoon vegetable oil; 1/2 small white onion, cut into 1/4-inch dice; 2 teaspoons chopped fresh cilantro leaves; 1/4 teaspoon dried Mexican oregano, toasted (page 164); Pinch of kosher salt; 3/4 cup Mexican Crema (or crème fraîche or natural sour cream), page 160; 5 tablespoons grated queso Oaxaca or Chihuahua cheese (about 2 ounces), page 151; 1 1/2 tablespoons grated imported Parmesan cheese; 6 (5 1/2-inch) soft white corn tortillas (page 13); Garnish: Oil-packed sun-dried tomatoes, drained and cut in strips, or roasted cherry tomatoes.

January 26, 2012

A Southwest twist on the old classic of grilled cheese, this version is spicier and good comfort food. In the Southwest, the Spanish word rajas (slivers) has come to mean slim strips of cooked chile peppers or sweet bell peppers, here lifted with aromatic spices, a buttery cream, and slightly tangy cheese. When spooned into smaller tortillas, this enticingly rich filling makes a great appetizer or hors d’oeuvre taco. For a heartier snack, add chicken or beef. Large or small, with or without meat, they’ll go as fast as you can make them. To reduce the heat level of this dish, leave out the seeds from the jalapeños.

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