Authentic Rajas con Queso Recipe by a True Mexican

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.