Sándwich Tostado De Queso Con Chiles Poblanos Food

SáNDWICH TOSTADO RúSTICO DE QUESO

Steps:

• Unta 1 de las rebanadas de pan con la mostaza; cúbrela con el pollo, los tomates y la rebanada de queso. Tapa esto con la rebanada restante de pan.
• Unta el sándwich por fuera con mantequilla.
• Cocina el sándwich en una sartén a fuego medio durante 3 minutos por lado o hasta que esté dorado por ambos lados.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

SáNDWICH TOSTADO DE QUESO FAVORITO DE AMéRICA

Steps:

• Rellena los panes con los Singles.
• Unta el sándwich por fuera con mantequilla.
• Cocina el sándwich a la sartén a fuego medio durante 3 min. por lado o hasta que el queso se derrita y el sándwich se dore bien por ambas caras.

SáNDWICH TOSTADO DE QUESO Y FRIJOLES REFRITOS

Steps:

• Esparce los frijoles sobre 4 rebanadas de pan. Ponles 1 Singles y 1 rebanada de tomate a cada una. Ponles los Singles y las rebanadas de pan restantes para armar 4 sándwiches.
• Úntales la mantequilla por fuera.
• Cocínalos en una sartén a fuego medio durante 4 min. por lado o hasta que queden bien doraditos por ambos lados y se hayan derretido los Singles. Déjalos enfriar 2 min. antes de cortarlos por la mitad.

AUTHENTIC CHILE CON QUESO

Steps:

• 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.