Rajas and Cheese

• 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 jalapeno 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 creme fraiche 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.

1. Cut the prepared red bell peppers and poblano, green, and jalapeno chiles into 1/4-inch-thick strips (rajas) and set aside in a large bowl.
2. In a large, heavy nonstick skillet, heat the oil over medium heat and saute the onion until translucent, about 3 minutes.
3. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan.
4. Cook over low heat, stirring continuously (so the mixture doesnt brown or scorch), until the queso melts, about 5 minutes.
5. It may be necessary to add a little water to the pan to keep the mixture from browning (the mixture may steam a little from the water).
6. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
7. To serve on a platter, lay the tortillas side by side, open face and overlapping on the platter.
8. Divide the fillings equally between the tortillas and top with salsa and sun-dried tomatoes.
9. Grab, fold, and eat right away.
10. Or build your own taco: lay the tortilla, open face, in one hand.
11. Spoon on some filling, top with salsa and sun-dried tomatoes, fold, and eat right away.

sweet red bell peppers, poblano chiles, green chile, jalapeno chiles, vegetable oil, white onion, cilantro, oregano, kosher salt, cream, cheese, parmesan cheese, corn tortillas, tomatoes

Taken from www.epicurious.com/recipes/food/views/rajas-and-cheese-393969 (may not work)