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.
Fresh Poblanos are the foundation of the dish.
How to Make
Ingredients:
- 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.
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.
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.
Cooking the Dish
All of the vegetables are fully cooked before adding the cream or cheese.
The cream and cheese are added after you have turned off the heat to keep it from clumping. The cream is added first.
Stir until the cream is blended well.
Add the grated asadero cheese, Oaxaca cheese, or cheese of your choice.
Stir and until the cheese melts and is fully incorporated into the dish.
Serve the Rajas con Queso immediately on fresh, hot corn tortillas.
Full Recipe
Rajas con Queso
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Janet says
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!!
Douglas Cullen says
Thanks so much for your kind words! We want to share the authentic taste of Mexico with our readers.
Florencia says
pronunciation is “rah has con keh so” ( not “KAY so”) thank you
Jose says
Florencia is a dummy. “Kay-so” is just fine.
Cristal Ahearn says
Delicious!!!!
Hilary says
Very simple recipe, easier version than other ones I found and my chilango boyfriend loved it. Excellent thank you