- 4 chiles poblanos or ancho.
- 1/2 onion
- 250 gr of grain corn (granos de elote, sorry i don't know how to translate it)
- 450 gr of monterrey jack
- salt, black pepper and garlic to the taste (use almost nothing)
- 4 spoon of butter or margarine.
- 1 kg of corn tortillas
- Roast the Poblano chiles either in a cast-iron skillet over medium high heat, under the broiler, or over an open flame (such as your grill). Turn the chile frequently to prevent over cooking on any one side, and let the entire chile pepper become charred and blackened.
- Remove from the heat and place in a slightly damp towel, allow to cool. Cooling the chile in a damp towel will help to loosen any skin that is still stuck on the chile pepper.
- Once cool, carefully peel the skin from the chile pepper, remove the stem end, and slice open to remove the seeds. Once this is done, dice the chile in 1/2-inch by 1/2-inch pieces; set to the side until ready to use.
- slice the onion, not chop.
- now put the butter to melt on a frying pan at low heat
- add the onion and the chile slices for 10 minutes
- add the cheese slices and the corn and cover the pan
- and when the cheese melt is ready to enjoy.
A few pics of the chiles