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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron). | 2. Turn the peppers to avoid burning. | 3. Cook until the skin begins to bubble on as much of the surface as possible. | 4. **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it). | 5. Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store). | 6. Let the peppers cool until they are only slightly warm. | 7. Remove the skin from the peppers. | 8. Remove the stem, ribs and seeds from the peppers. | 9. Dice the peppers into roughly ¾-inch squares. | 10. In a non-stick skillet, add the diced peppers and most of the salsa. | 11. Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa). | 12. Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix. | 13. *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again. | 14. Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup. | 15. The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it. | 16. After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco. | 17. I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream. | 18. You could add cooked, pulled chicken to your tacos, as well. | 19. If you have any leftovers, this dish refrigerates well. | 20. Chilled, it has a consistency like queso fresco or fresh mozzarella. | 21. Reheat your leftovers in a non-stick skillet over low heat. | 22. Prep time includes making the salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salsa	1	quart		-	-	-	-
anaheim chilies	4 -5			-	-	-	-
monterey jack cheese	1 1/2 - 2		sliced	-	-	-	-
lard vegetable oil				-	-	-	-
tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.