Rajas con Queso
User Reviews
3.5
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Prep Time
40 mins
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Cook Time
12 mins
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Total Time
52 mins
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Servings
16 tacos
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Calories
104 kcal
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Cuisine
Mexican
Rajas con Queso
Description
Rajas con Queso features strips of roasted and peeled poblano chiles cooked alongside sliced white onions and garlic until the onions begin to soften but do not brown. Sweet corn kernels are added briefly before folding in Mexican crema, which adds silkiness to the mixture. Finally, shredded Oaxaca or asadero cheese is stirred in off the heat until it melts into the creamy pepper and onion base. This process creates a smooth, rich filling with a gentle smoky heat. The dish is traditionally served immediately on warm corn tortillas, highlighting the contrast between the soft, creamy rajas and the slightly chewy tacos. The flavors come together with a subtle balance of mild chile spice, creaminess, and the freshness of cooked vegetables, making it a versatile option as both a snack or component in a meal.
To prepare this dish successfully, it is best to avoid browning the onions to preserve their sweetness and tenderness. The recipe suggests seasoning with salt at the end to taste. Variations in cheese or substituting sour cream for crema can be used while maintaining the overall texture and flavor.
The rajas con queso filling can be refrigerated for up to three days and reheated gently in a microwave to retain creaminess. Serving on freshly warmed tortillas, either corn or flour, ensures the ideal textural combination and full enjoyment of flavors.
Ingredients
- poblano chile meat from 10 roasted and peeled
- 1 white onion large
- 1 cup corn kernels
- 3 cloves garlic
- ¾ cup crema Mexican cream
- ¾ cup Oaxaca cheese shredded, or asadero cheese
- 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
- Sour cream can be used instead of Mexican crema with a slight difference in tanginess.
- Mozzarella, Monterey Jack, or other mild melty white cheeses can substitute Oaxaca cheese.
- Corn tortillas are traditional, but flour tortillas can also be used.
- Store any leftovers in the refrigerator for up to 3 days.
- Reheat gently in the microwave for 1 to 2 minutes until heated through to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 110mg | 5% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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