Burn chiles over gas stove flame and make them cry. Peel burnt skin from chiles and run under cold water. Tear chiles into skinny strips with fork. Heat Cheddar cheese and sour cream over low flame stirring constantly. Add strips of chili. Store in tightly covered container. Will keep approximately two weeks. Serve as a condiment with Mexican dishes.

NOTE: The Rajas will get hotter the longer they're stored.