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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
    3.77 from 21 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 minutes
    Cook Time 12 minutes minutes
    Total Time 52 minutes 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

    • Bowl of Homemade Fajita Seasoning Mix
      Fajita Seasoning
    • Bowl of Mexican Pickled Peppers (Chiles en Vinagre)
      Mexican Pickled Peppers
    • Dried Pasilla Chiles
      Pasilla Chiles
    • Dried Ancho 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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    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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