Cheese Tacos

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                            FOOD FUNNY
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Here are some words of wisdom from Rosemary Zwick:

Tourists need to be careful of what they eat when traveling in
France, lest they get Lautrec's revenge - when the bowels get "Toulouse."

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                            TODAY'S RECIPE
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A taco is a small corn tortilla stuffed with just about anything
on hand. In Mexico they are never fried crisp in the style
popularized by American fast food outlets and Mexican-style
restaurants, so just heat your tortillas in a dry skillet, over
hot coals, or even in the microwave for an authentic Mexican treat.

Cheese Tacos (Tacos de Queso)

2 poblano chiles, seeded and chopped
or 1 can (4.5 oz, 127 g) green chile peppers, drained and chopped
2-3 medium tomatoes, peeled, seeded, and chopped
1 small onion, chopped
Salt and freshly ground pepper to taste
2 Tbs (30 ml) corn oil
1/4 lb (125 g) Mexican queso fresco, Monterey Jack or similar cheese,
shredded
8-12 small (4 inch, 10 cm) corn tortillas, warmed until soft Sour cream
for garnish (optional)

Combine the chiles, tomatoes, onion, salt, and pepper in an
electric blender or food process and process until smooth.
Heat the oil in a small skillet over moderate heat and cook
the chile mixture for 5 minutes, stirring frequently. Place
some cheese and sauce on each tortilla and fold in half,
using a toothpick to secure the tacos if necessary.
Serve garnished with sour cream if desired.
Serves 4 to 6.
Received on Wed Nov 17 00:01:07 2010