Type what you have

Ingredients

• ✓ queso asadero
• poblano chile pepper
• oil
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ queso asadero
• enchilada sauce
• corn tortilla chip
• sour cream

Instructions

1. 1 Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
2. 2 Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

By Patty Pelfrey

Ingredients

• ✓ queso asadero
• anaheim chile pepper
• egg
• baking powder
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ queso asadero
• vegetable oil
• onion
• tomato
• green chile pepper
• monterey jack cheese
• milk
• salt

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

By Melony1976

Ingredients

• ✓ queso asadero
• chicken breast
• honey
• lime juice
• chili powder
• garlic
• green enchilada sauce
• heavy cream
• corn tortilla

Instructions

1. 1 Place shredded chicken in a bowl.
2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Ingredients

• ✓ queso asadero
• vegetable oil
• red onion
• garlic
• zucchini
• yellow squash
• chayote squash
• jicama
• tomato
• chili powder
• cumin
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
2. 2 Remove from heat and stir in the shredded cheese. Serve immediately.

By Linda T

Ingredients

• ✓ queso asadero
• ground chuck
• chili powder
• paprika
• cumin
• salt
• garlic powder
• garlic
• green bell pepper
• onion
• corn tortilla
• sour cream
• tomato
• lettuce

Instructions

1. 1 Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
2. 2 Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
3. 3 Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.

By RHONDA35

Ingredients

• ✓ queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• beef chuck roast
• salt
• oregano
• marjoram
• thyme
• cumin
• cinnamon
• clove
• black pepper
• garlic
• white vinegar
• roma tomato
• olive oil
• ancho chile
• chile de arbol pepper
• guajillo chile pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a pot with water; bring to a boil. Add guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3. 3 Off heat, allow peppers to soak until cool. Drain; reserve ¼ cup cooking liquid.
4. 4 Meanwhile, rinse beef; pat dry with paper towels. Cut beef into chunks if desired; season with salt and black pepper.
5. 5 Heat oil in a Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6. 6 While the beef is searing, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange tomatoes in a single layer on foil; grill until tomato skins burned on all sides and begins to peel, 3 to 5 minutes.
7. 7 Place cooled chile peppers into a blender; add charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in reserved ¼ cup cooking liquid; blend until smooth.
8. 8 Strain chile sauce through a mesh strainer; pour over browned beef in the Dutch oven, turning until completely covered with sauce. Cover the Dutch oven with a lid.
9. 9 Bake in the preheated oven, basting beef every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until birria is crispy on top, about 20 minutes more. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
10. 10 Transfer beef to a cutting board; strain off any fat from sauce. Shred beef with two forks; return it to the pot and stir with sauce to coat.
11. 11 Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides crispy and cheese is melted.
12. 12 Serve with extra sauce on the side for dipping.

By gem