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You are here: Home / Chiles / Rajas con Queso

Rajas con Queso

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

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

Ingredients:

  • The meat from 10 roasted and peeled Poblano chiles
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic
  • ¾ cup crema Mexican cream
  • ¾ 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 ¼″ strips. You will also cut the onion into 2″ by ¼″ 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
Print Pin
3.70 from 20 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

Ingredients

  • The meat from 10 roasted and peeled Poblano chiles
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic
  • ¾ cup crema Mexican cream
  • ¾ cup Oaxaca or asadero cheese shredded
  • 16 corn tortillas
  • Salt to taste

Instructions

  • Cut the Poblano chile into 2" by ¼" strips.
  • Cut the onion into 2" by ¼" 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.

Notes

Substitutions
  • 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.
Storage
  • It will keep in the refrigerator for up to 3 days although it is best eaten when freshly prepared.
Reheating
  • Reheat in the microwave until it is just heated through, 1 to 2 minutes.

Nutrition

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

More Recipes with Poblano Chile

  • Chiles Rellenos de Puerco
  • Chiles en Nogada

More Mexican Cheese Recipes

  • Asadero Cheese Tacos with Salsa Verde
  • Panela Cheese Enchiladas with Mole Sauce
  • Spinach Mushroom Omelette with Goat Cheese
  • Cream Cheese Dip with Sesame Seeds
  • Strawberry Chipotle Cream Cheese Dip

 

More Chiles

  • Fajita Seasoning
  • Mexican Pickled Peppers
  • Pasilla Chiles
  • Ancho Chile

Reader Interactions

Comments

  1. Janet says

    September 12, 2016 at 3:21 pm

    5 stars
    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!!

    Reply
    • Douglas Cullen says

      September 12, 2016 at 3:24 pm

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

      Reply
  2. Florencia says

    February 27, 2018 at 4:28 pm

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

    Reply
  3. Jose says

    September 28, 2018 at 5:22 pm

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

    Reply
  4. Cristal Ahearn says

    October 28, 2018 at 6:34 pm

    5 stars
    Delicious!!!!

    Reply
  5. Hilary says

    May 17, 2020 at 9:00 pm

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

    Reply
  6. RAUL CAVAZOS says

    October 06, 2020 at 3:27 pm

    PERSONALLY , I LIKE MORE PANELA CHEESE in that recipe
    Of course that is my personal taste

    Reply

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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