This dish uses the famous quesillo – Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour tortillas, or as a late supper or light lunch with a salad.
- 2 tablespoons vegetable oil
- 1 large white onion, cut into thin crescents
- 8-10 chilaca chiles, roasted, peeled, seeded and cut into strips (see NOTE)
- 3 roma tomatoes, seeded and chopped
- 1 cup Mexican crema or half-and-half
- 1/2 cup evaporated milk
- 3/4 lb. Oaxaca cheese, grated
- salt to taste
Heat the oil in a medium saucepan, add the onion and cook until transparent.
Add the chile strips tomatoes and tomatoes and cook for two more minutes.
Add the crema and evaporated milk, bring to a slow boil and simmer, stirring frequently, for 5 minutes.
Remove the saucepan from the heat and stir in the grated cheese, stirring until the cheese is melted.
Serve immediately, in clay cazuelas if possible, with warm flour tortillas.
NOTE: Chilacas are the fresh version of dried pasilla chiles. Poblanos may be substituted.