When it comes to Mexican cuisine, few dishes are as comforting and satisfying as Rajas con Queso. This traditional dish, which translates to “strips with cheese,” is a creamy, smoky, and flavorful combination of roasted poblano peppers, onions, and rich, melted cheese. Perfect as a taco filling, a side dish, or even as a main course, Rajas con Queso is a staple that showcases the vibrant flavors and textures of Mexico.

The Origins of Rajas con Queso

Rajas con Queso has roots in central Mexico, particularly in the states of Puebla and Mexico City, where the abundant poblano pepper takes center stage in many dishes. Poblano peppers are known for their mild heat and earthy flavor, making them ideal for roasting and pairing with creamy ingredients like cheese and crema. The dish likely emerged as a way to make use of roasted chiles, a common preparation technique in Mexican kitchens, while incorporating dairy for added richness.

Ingredients and Preparation

Traditionally, Rajas con Queso includes:

• Poblano peppers – Roasted, peeled, and cut into strips.
• Onions – Sliced and sautéed until soft and slightly caramelized.
• Cheese – Common choices include Oaxaca, queso fresco, or Monterey Jack for a gooey, melty texture.
• Mexican crema – A tangy, rich cream that adds depth and silkiness to the dish.
• Corn – for some sweetness and great texture
• Spices – Garlic, and chicken bouillon for added flavor.

The preparation begins by roasting the poblano peppers until their skins blister and char. Once cooled, the skins are peeled, and the peppers are sliced into thin strips. The onions are sautéed in oil or butter until golden, and then the poblano strips are added. Cream and cheese are folded in until melted and creamy, resulting in a luscious, smoky, and savory mixture.

Serving Suggestions

Rajas con Queso is incredibly versatile. It can be served as a dip with warm corn tortillas or tortilla chips, as a filling for tacos and quesadillas, or as a side dish to accompany grilled meats or rice. The creamy texture and mild heat make it an approachable dish for those new to Mexican cuisine, while the deep, smoky flavors will appeal to seasoned fans of the country’s culinary traditions.

A Dish for Every Occasion

Whether you’re looking for a hearty weeknight meal, a crowd-pleasing party dish, or a comforting side for a weekend cookout, Rajas con Queso delivers on all fronts. Its simplicity, versatility, and rich, authentic flavors have made it a favorite in Mexican homes for generations, and with just a handful of ingredients, it’s a dish that’s easy to recreate in your own kitchen.

So, the next time you’re craving something creamy, smoky, and undeniably Mexican, give Rajas con Queso a try — you might just find yourself making it a regular part of your culinary repertoire.

Rajas Con Queso

4 from 13 votes

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 4 4 poblano peppers

• 1 1 ear of corn, shucked

• 3 3 Roma tomatoes

• 1 1 jalapeño

• 2 2 garlic cloves, unpealed

• 1 tbsp 1 Knorr chicken bouillon

• 1/2 cup 1/2 water

• 1/2 1/2 white onion, sliced

• 1 tbsp 1 avocado oil, or any neutral oil

• 1/2 cup 1/2 Monterey Jack cheese, diced into 1/2 inch cubes

• 1/4 tsp 1/4 salt, plus more if needed

• corn tortillas, for serving

Directions

• Add the poblanos and ear of corn to a baking tray and place under the broiler. Broil on high until the poblanos are charred all around and some of the corn kernels start to char. About 5 minutes per side. Check periodically to make sure the corn is not burning. You can remove ingredients if they are getting done at different times as others.
• Remove the poblanos and corn from the broiler. Place the poblanos into a Ziploc bag to steam. Steam for 10 minutes. White the poblanos are steaming. Cut the kernels off the cob and set aside. After the poblanos are done steaming remove them from the bag and peel off the charred skin. Remove the stems and cut them open and also remove the seeds. Cut the poblanos into 1/4 inch slices and set aside.
• To a dry pan over medium-high heat, add in the Roma tomatoes, jalapeño, and garlic. Roast until all ingredients are charred on all sides. This should take about 10 minutes. Watch the garlic as it tends to burn quick. This is why we do not unpeel it. The skin will protect the garlic from burning. Once charred, peel the garlic and add everything from the pan to a blender along with the Knorr chicken bouillon, and water. Blend until smooth.
• In a large pan over medium heat, add in the avocado oil. Once the oil is heated, add in the sliced onion. Sauté until soft. About 5 minutes. Then add in the sliced poblanos and corn. Cook for 3 minutes then pour in the blended salsa. Add in the salt and let simmer for 10 minutes. Taste to see if it needs more salt. Add in the cheese, cover, reduce the heat to low and let melt for 10 minutes.
• Serve on a plate with warmed corn tortillas and rice. Hope you enjoy!