Chile Strip Recipe
fire roasted chiles, poblano crema, dry jack, manchego, pickled onion, cotija, corn tortilla
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Ingredients
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Chiles
Poblano Crema
Cheeses
Pickled Onion
Tortillas
Method
Chiles Preparation
Fire Roasting the Chiles
Preheat your grill or broiler. Place the fresh chiles directly on the grill grates or under the broiler. Roast until the skin is charred and blistered, turning occasionally for even cooking. Once roasted, place the chiles in a bowl and cover with plastic wrap to steam for about 10 minutes. After steaming, peel off the charred skin, remove the seeds, and set aside.
Poblano Crema Preparation
Making the Poblano Crema
Roast the poblano peppers in the same way as the fresh chiles. Once roasted and peeled, blend the poblano peppers with sour cream, lime juice, garlic, and salt until smooth. Adjust seasoning to taste and set aside.
Pickling the Onion
Pickling the Red Onion
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves. Pour the mixture over the thinly sliced red onions in a jar. Let sit for at least 30 minutes or until ready to serve.
Assembly
Assembling the Chile Strip
Warm the corn tortillas on the grill or in a skillet. On each tortilla, layer the roasted chiles, a dollop of poblano crema, a sprinkle of dry jack and manchego cheese, and top with pickled onions and crumbled cotija cheese. Serve immediately.