Rajas and Cheese

1. 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. 2

   In a large, heavy nonstick skillet, heat the oil over medium heat and saute the onion until translucent, about 3 minutes.

3. 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. 4

   Cook over low heat, stirring continuously (so the mixture doesnt brown or scorch), until the queso melts, about 5 minutes.

5. 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. 6

   Remove from the heat and serve immediately or keep warm in the pan until ready to serve.

7. 7

   To serve on a platter, lay the tortillas side by side, open face and overlapping on the platter.

8. 8

   Divide the fillings equally between the tortillas and top with salsa and sun-dried tomatoes.

9. 9

   Grab, fold, and eat right away.

10. 10

    Or build your own taco: lay the tortilla, open face, in one hand.

11. 11

    Spoon on some filling, top with salsa and sun-dried tomatoes, fold, and eat right away.

* Per serving · 4 servings · Values may vary.