Chiles in Beer

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Adapted from My Mexico by Diana Kennedy


  • 3 Tbsp vegetable oil (not too Mexican, but I think we used olive oil)
  • 1 medium onion, halved and thinly sliced (about 1 cup)
  • 1 lb medium poblanos (about 6)
  • 1 cup beer (we used Negra Modelo; just about anything should work)
  • 6 oz medium cheddar, in thin slices


Roast the poblanos on a cookie sheet in the broiler, rotating every few minutes, until roughly charred on all sides, about 10 minutes. Remove and allow to cool, then peel off the charred skin, seed, and cut into wide strips (about 3/4 inch).

Heat the oil over medium-low heat in a heavy skillet. Add onions and salt to taste and cook a few minutes until the onions are translucent. Add chiles, cover, and cook 3-4 minutes more. Remove the cover and add the beer; cook until the beer has been absorbed. Lay the cheese on top, cover, and allow to melt.

Serve immediately with warmed corn tortillas to accompany.


The original recipe called for "Chihuahua or asadero cheese" but offered cheddar or Muenster as alternatives. We had no luck finding the Mexican stuff and so went with cheddar.