1.Heat the oil in a deep, nonreactive, medium skillet or shallow
flame-proof casserole. Add the onion, season with salt and cook over
moderate heat until translucent.
2.Add the chile strips, cover the pan and cook until just tender but not
soft, about 4 minutes. Add the beer, increase the heat to high and boil,
uncovered, until it is absorbed by the chiles, aobut 7 minutes.
3.Spread the slices of cheese over the chiles and heat until melted. Serve immediately.
Posted By: Judy Howle Flavors of the South, Recipes for "heat lovers"
Post Date: Date: Sat, 23 May 1998