Chile rajas

Chile Rajas

6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces
1/2 teaspoon garlic powder
Pinch of ground cumin
Salt, to taste
6 to 8 ounces Oaxaca or mozzarella, grated

Stem and seed the chiles and cut into narrow strips.
Sauté the onion in vegetable oil until soft and
translucent, about 5 to 8 minutes.
Do not brown.
Add the chiles and
cook 1 minute, then add the cream cheese and spices.
When the cream
cheese is completely melted, add the grated Oaxaca or mozzarella
cheese in 6 to 8 handsful.
Allow the cheese to melt without
stirring and take care to keep the temperature low.

Serve in individual ramekins with a hot flour tortilla draped
over the top of each bowl.
To eat, the raja mixture is simply
spooned into the tortilla, which is rolled or folded to keep the
mixture from spilling out.
Remember the trick of tipping one end up
so you don’t lose any of the delicious filling.

The chile and onion mixture may be prepared up to 2 days in
advance and either refrigerated or frozen until ready to use.
Be
sure to reheat it before adding the two cheeses.