Authentic Rajas con Queso Recipe by a True Mexican
Español I absolutely love Rajas con Queso! They are rich, creamy, and utterly decadent. The sweetness of the corn combined with the smoky flavor of chile poblano rajas fills me with joy every time I make them.
Growing up in Mexico, we always called this dish chile con queso, but I’ve come to learn that this name is mostly used in my home state of Chihuahua. In the rest of Mexico, it’s commonly known as rajas con queso. Another similar traditional recipe from northern Mexico is Chile Pasado con Queso.
In northern Mexico, we often make a variation using chilaca peppers, also known as Anaheim peppers, instead of poblanos. If you can get your hands on Anaheim peppers, I highly recommend giving them a try. Chilacas elevate this recipe to a whole new level with their unique flavor. Surprisingly, I’ve been able to find Anaheim peppers at Walmart, even here in Chicago, where poblanos tend to be more popular. If you spot them, don’t hesitate to pick some up—they’re worth it!
You can have this rajas with
- How to Make Mexican Arroz con Vegetales Recipe
- Authentic Carne Asada Recipes Straight from Mexico
- Pollo con Papas: A Classic Mexican Recipe
- Grilled Sirloin Steak Tacos
Rajas con Queso are a must-have side dish for any Mexican carne asada. At every gathering, you’re sure to find a spread that includes arroz rojo, frijoles charros or frijoles puercos, grilled corn, and of course, rajas con queso. This creamy and flavorful dish is the perfect pairing for grilled meats like chicken, or you can even use it to fill a taco—trust me, it’s amazing!
For breakfast, try serving rajas con queso alongside an over-easy egg and warm tortillas.
Ingredients
- 1 tablespoon cookin goil
- ½ cup onion, finely chopped
- 1 teaspoon minced garlic
- 1 cup tomato, diced
- 2 cups poblano rajas or anaheim rajas (roasted and peeled peppers, cut into thin strips)
- ½ cup corn kernels
- 1 cup evaporated milk (or almond milk for a lighter version)
- ¼ cup Mexican cream (crema mexicana)
- 1 cup melting cheese (e.g., queso Chihuahua, Monterey Jack, or Oaxaca cheese)
- 1/2 teaspoon chicken bullion (Knorrs powder chicken bullion is very popular in Mexican food we know it as consomé de pollo )
- Salt to taste
How to Make Rajas con Queso Recipe
Step 1: Roast the Poblano Peppers
- Roast the poblano chiles directly over an open flame or on a baking sheet under the broiler until the skin is charred.
- Place the roasted chiles in a plastic bag or cover them with plastic wrap to let them steam for 10 minutes.
- Peel the piel de los chiles, remove the seeds, and cut them into thin strips (tiras delgadas).
Need more advice visit How to Roast Poblanos Peppers
Step 2: Sauté the Aromatics
- Heat 1 tablespoon of cooking oil in a large skillet over medium heat (fuego medio).
- Add the onion and garlic, cooking for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the diced tomato and cook for 3 minutes until it softens and releases its juices.
Step 3: Combine the Ingredients
- Add the poblano rajas and corn kernels to the skillet. Stir well to combine with the sautéed aromatics.
- Pour in 1 cup of evaporated milk (or almond milk for a lighter option) and simmer over low heat (fuego bajo) for 3 minutes.
Step 4: Add the Cream and Cheese
- Turn off the heat and quickly stir in ¼ cup of Mexican cream to prevent it from curdling.
- Add the melting cheese, stirring until the cheese melts into a creamy sauce.
Step 5: Serve and Enjoy
- Serve hot with warm corn tortillas or tortilla chips. This dish pairs perfectly with carne asada, pollo con papas, pollo asada or even as a filling for tacos or tamales.
Variations
- Light Version: Skip the cream and use greek yogurt and queso fresco or queso panela instead of Chihuahua cheese for a healthier alternative.
- Indulgent Version: Add a quarter package of cream cheese for an extra creamy and rich dish—perfect for a weekend treat with a plate of hot corn tortillas.
Tips for the Best Rajas con Queso
- Roasting the Chiles: Roasting over an open flame gives the poblano chiles a smoky flavor that’s essential for authentic Mexican recipes.
- Plastic Bag Trick: Steaming the peppers in a bolsa de plástico sellada makes peeling the skin effortless.
- Cheese Options: Use queso Chihuahua, Monterey Jack, or Oaxaca cheese for a creamy, melty texture.
Authentic Rajas con Queso Recipe by a True Mexican
Equipment
- 1 pan
Ingredients
- 1 tbsp cooking oil
- 1/2 cup onion finely chopped
- 1 tsp minced garlic
- 1 cup tomato diced
- 2 cups poblano rajas
- 1/2 cup corn kernels
- 1 cup evaporated milk
- 1/4 cup mexican cream
- 1 cup melting cheese Chihuahua, Oaxaca, Monterrey Jack
- 1/2 tsp chicken bullion
- salt to taste
Instructions
- Roast the poblano chiles directly over an open flame or on a baking sheet under the broiler until the skin is charred.
- Place the roasted chiles in a plastic bag or cover them with plastic wrap to let them steam for 10 minutes.
- Peel the piel de los chiles, remove the seeds, and cut them into thin strips (tiras delgadas).
- Heat 1 tablespoon of cooking oil in a large skillet over medium heat (fuego medio). Add the onion and garlic, cooking for about 1 minute until fragrant. Be careful not to burn the garlic. Add the diced tomato and cook for 3 minutes until it softens and releases its juices.
- Add the poblano rajas and corn kernels to the skillet. Stir well to combine with the sautéed aromatics. Pour in 1 cup of evaporated milk (or almond milk for a lighter option) and simmer over low heat (fuego bajo) for 3 minutes.
- Turn off the heat and quickly stir in ¼ cup of Mexican cream to prevent it from curdling. Add the melting cheese, stirring until the cheese melts into a creamy sauce.
- Serve hot with warm corn tortillas or tortilla chips. This dish pairs perfectly with carne asada, pollo con papas, pollo asada or even as a filling for tacos or tamales.
Video
Nutrition
