Authentic Rajas con Queso Recipe by a True Mexican

Name: Authentic Rajas con Queso Recipe
Prep time: 15 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Mexican
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

Rajas con queso is a creamy Mexican side dish of roasted poblano peppers coated in a rich sauce of evaporated milk, Mexican cream, and melting cheese. Its smoky poblano and silky texture make it the ideal companion to carne asada.

🌍Mexican

Total

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Foodanddealsbylaura · by Laura Muller

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

1
Roast the poblano chiles directly over an open flame or on a baking sheet under the broiler until the skin is charred.
2
Place the roasted chiles in a plastic bag or cover them with plastic wrap to let them steam for 10 minutes.
3
Peel the piel de los chiles, remove the seeds, and cut them into thin strips (tiras delgadas).
4
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.
5
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.
6
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.
7
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.

Tips & Notes

Pro tips

Don't skip roasting fresh poblanos; it develops the smoky depth that defines authentic rajas.
Add cheese off heat to prevent it from breaking or becoming grainy in the hot sauce.
Use evaporated milk, not cream, as the base; it creates the signature creamy texture without curdling.
Taste and adjust seasoning before serving; Mexican cream can mask salt, so add chicken bullion gradually.

Substitutions

poblano rajas → serrano or jalapeño peppers (spicier, less smoky)
Mexican cream → crema Mexicana or heavy cream thinned with milk (creamier, less tangy)
melting cheese → quesadilla cheese or fontina (similar melt, less regional flavor)
chicken bullion → salt to taste (adjust quantity by half and taste as you go)

Storage & make-ahead

Refrigerate covered for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring in a splash of milk to restore creaminess.

Common Questions

What type of cheese works best for rajas con queso?

Chihuahua, Oaxaca, or Monterey Jack cheese are traditional choices. They melt smoothly and won't become stringy. Avoid cheddar or American cheese, which can separate.

Can I use canned poblano peppers instead of fresh?

Yes. Canned rajas save time and work well. Use about 2 cups drained. Fresh poblanos offer more smoky flavor but require roasting and peeling.

How do I prepare fresh poblano peppers?

Roast whole poblanos over a gas flame or under the broiler until blackened. Place in a plastic bag for 5 minutes to steam, then peel away the charred skin. Remove seeds and slice into strips.