Rajas con Queso

Poblano Chile with Cheese and Cream

Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano. This dish is served throughout Mexico.

Rajas con Queso on Corn Tortillas
Rajas con Queso on Corn Tortillas

Fresh Poblanos are the foundation of the dish.

Fresh Poblano Chiles
Fresh Poblano Chiles

How to Make


  • The meat from 10 roasted and peeled Poblano chiles
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic
  • 3/4 cup crema Mexican cream
  • 3/4 cup shredded Oaxaca or asadero cheese
  • 16 corn tortillas
  • Salt to taste

Full Recipe and Ingredient List

To prepare Rajas con Queso, start with the meat of 10 roasted, peeled and cleaned Poblano chiles. Poblanos need to be roasted and peeled before cooking to remove the tough outer skin.

Poblano Chiles: Roasted, Peeled and Cleaned
Poblano Chiles: Roasted, Peeled and Cleaned

Rajas or “Strips”

Rajas just means strips in Spanish. The name of the dish translates as “strips with cheese.” To prepare the dish, you cut the chiles into 2″ by 1/4″ strips. You will also cut the onion into 2″ by 1/4″ strips.

Poblano Chile Cut Into Strips
Poblano Chile Cut Into Strips

Everything You Need

Here are all of the ingredients you need to prepare Rajas con Queso: chiles, onion, garlic, corn, asadero cheese, and Mexican cream.

Ingredients to Make Rajas con Queso
All the Ingredients to Make Rajas con Queso

Cooking the Dish

All of the vegetables are fully cooked before adding the cream or cheese.

Cooked Vegetables to Make Rajas con Queso
The Vegetables are Fully Cooked Before Adding the Cream and Cheese.

The cream and cheese are added after you have turned off the heat to keep it from clumping. The cream is added first.

Cream Added to the Rajas and Vegetables
Add the Cream to The Vegetables.

Stir until the cream is blended well.

Stir the Cream Into the Rajas
Stir the Cream Into the Rajas Until Mixed Well

Add the grated asadero cheese, Oaxaca cheese, or cheese of your choice.

Assured Cheese Added to the Rajas
Add the Grated Asadero Cheese to the Mixture

Stir and until the cheese melts and is fully incorporated into the dish.

Asadero Cheese Mixed with Poblano Chile
Stir Until the Cheese Is Melted and Blended Well

Serve the Rajas con Queso immediately on fresh, hot corn tortillas.

Tacos de Rajas con Queso
Tacos de Rajas con Queso

Full Recipe

Rajas con Queso Tacos
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4.5 from 8 votes

Rajas con Queso

Recipe to prepare Rajas con Queso taco filling. The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese, and Mexican cream. 
Course Taco Filling
Cuisine Mexican
Keyword cheese, cream, Poblano peppers, sour cream, taco filling, vegetarian
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 16 tacos
Calories 104kcal
Author Douglas Cullen


  • The meat from 10 roasted and peeled Poblano chiles
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic
  • 3/4 cup crema Mexican cream
  • 3/4 cup Oaxaca or asadero cheese shredded
  • 16 corn tortillas
  • Salt to taste


  • Cut the Poblano chile into 2" by 1/4" strips.
  • Cut the onion into 2" by 1/4" strips.
  • Finely chop the garlic.
  • In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
  • Add the chiles and cook for another 4 minutes.
  • Add the corn and cook for 2 minutes.
  • Turn off the heat and add the cream. Stir to incorporate.
  • Add the cheese and stir continually until the cheese is just melted.
  • Check the salt and add salt if needed.
  • Serve immediately on hot tortillas.


  • You can substitute sour cream for Mexican cream (crema Mexicana). You can substitute mozzarella or Monterey Jack or any mild white cheese that melts well. You can serve on flour tortillas if you’d like.
  • It will keep in the refrigerator for up to 3 days although it is best eaten when freshly prepared.
  • Reheat in the microwave until it is just heated through, 1 to 2 minutes.


Calories: 104kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.8mg | Calcium: 68mg | Iron: 0.4mg

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7 comments… add one
  • Janet

    I absolutely loooveeee these recipes!! I am a first generation Mexican- American mother of two, raised by Mexican parents from Torreon, Coahuila, raised eating all these Mexican dishes. They are very authentic just like my Mexican relatives would eat in Mexico. Great job Mexican Food Journal!!

    • Thanks so much for your kind words! We want to share the authentic taste of Mexico with our readers.

  • Florencia

    pronunciation is “rah has con keh so” ( not “KAY so”) thank you

  • Jose

    Florencia is a dummy. “Kay-so” is just fine.

  • Cristal Ahearn


  • Hilary

    Very simple recipe, easier version than other ones I found and my chilango boyfriend loved it. Excellent thank you


    Of course that is my personal taste

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