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rajas con queso

dianeluvsparties avatar
Recipe by
Diane Rodriguez
@dianeluvsparties
Chesterton, IN

One of my absolute favorites. Can be served as a dip or a side with warm tortillas.

yield 6 serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For rajas con queso

  • 5-6
    fresh poblano peppers
  • 3 Tbsp
    corn oil
  • 2 lg
    onions, halved and sliced about 1/4 inch thick
  • 16 oz
    sour cream
  • chicken bouillon granules, to taste
  • 1 1/2 c
    oaxaca mozzarella cheese, cut into small cubes

How To Make rajas con queso

  • 1
    Roast the chilies over an open flame or on a griddle until blackened but not charred.
  • 2
    Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
  • 3
    Remove the chilies and with the help of the towel rub the skins off. The chilies should still be somewhat firm.
  • 4
    Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.
  • 5
    Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring often.
  • 6
    When everything is soft add all the sour cream and the chicken bouillon granules.
  • 7
    When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.
  • 8
    Serve with warm flour tortillas.
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