Rajas de Chiles y Queso Manchego

1. 1

   Over a mediumhigh heat, in a mediumsize cast iron skillet, heat the oil until it smokes.

2. 2

   Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes.

3. 3

   Add the chile strips and salt and fry about 3 minutes, stirring all the time.

4. 4

   Reduce the heat to low.

5. 5

   Stir in the cream and milk.

6. 6

   Add the pieces of cheese and cook until the cheese melts.

7. 7

   Serve hot, over Arroz Blanco.

* Per serving · 4 servings · Values may vary.

No additional tips available.