7 tacos cheese rajas Recipes

fresh poblano chiles (about 10 oz. total ), white onion (about 1/2 lb.), thinly sliced, butter, jack cheese , cut into thick slices, warm corn or flour tortillas (6 to 7 in. wide)

salsa , ranchera (my recipe is recommended # 112466), poblano peppers or 4 -5 anaheim chilies, monterey jack cheese, shredded or sliced, lard or vegetable oil, tortilla (i prefer corn over flour)

simply potatoes diced potatoes with onion, poblano peppers (fresh ), heavy cream, four-cheese mexican blend cheese (preferably crystal farms), taco shells (we like the stand & stuff variety)

boiling potatoes, peeled and cut into 1/2-inch dice, olive oil, onions, halved and cut in 1/4-inch slices, lengthwise, red bell peppers , roasted, peeled, seeded and julienned, heavy cream, grated manchego cheese or 3/4 cup monterey jack cheese, grated cotija cheese or 2/3 cup romano cheese or 2/3 cup parmesan cheese, ripe tomatoes, cored, seeded and finely diced, red onion, minced, jalapeno chiles, stemmed, seeded if desired and minced, fresh cilantro, leaves only, chopped, freshly squeezed lime juice, salt, fresh ground black pepper

boneless pork butt or shoulder, trimmed, cut into 2-inch pieces, chicken broth, water, butter, chopped garlic, red bell peppers , cut into1/4-inch-thick strips, poblano chilies, seeded , cut into 1/4-inch-thick strips, green onions , cut into matchstick-size strips, grated monterey jack cheese, whipping cream, coarsely chopped cilantro, warm 6-inch flour or corn tortillas, lime wedges