Rajas Con Crema
|Fresh poblano chiles/Long green california chilies / 2 cans, 4 ounce each whole green chilies, rinsed||6 Ounce, roasted, peeled and seeded|
|Lard/Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), peeled but left whole|
|Onion||1 Large, cut into half through root end and vertically sliced|
|Mozzarella cheese||1 Pound, cut into 1 inch cubes|
|Half and half||2 Cup (32 tbs)|
Pat chilies dry on paper towels and cut lengthwise into 1/8-inch wide strips.
Heat lard or oil in a large, heavy skillet, add garlic and saute over medium heat for several minutes, pressing garlic gently with the back of a spoon to release flavor.
Remove and discard garlic.
Add onion and saute for 1 minute.
Add chili strips and saute 1 minute longer.
Add cheese cubes and reduce heat to low.
Pour in half-and-half and simmer just until cheese begins to melt; do not allow to boil or the sauce will curdle.
Remove from heat immediately and serve hot with flour or corn tortillas.