Rajas con Queso - Roasted Poblano Pepper & Cheese | CookOS

Rajas con Queso

Name: Rajas con Queso - Roasted Poblano Pepper & Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 roma tomatoes, roasted; 2 jalapeños, roasted; 4 cloves garlic; 1/4 cup water; salt, to taste; 1/2 cup fresh cilantro; 10 oz queso panela, cubed; 4 poblano peppers, roasted and sliced; 1 medium white onion, sliced; 1 tbsp vegetable oil; Corn or flour tortillas, for serving; Refried beans, for serving; Mexican rice, for serving

Rajas con queso is a classic Mexican comfort dish combining charred poblano pepper strips with cubed panela cheese in a homemade tomato and jalapeño salsa. The roasted peppers stay tender while the cheese softens into creamy pockets throughout the dish.

🌍Mexican 🏷️Rajas con queso 🏷️Comfort food 🏷️Cheesy 🏷️Poblano peppers Panela cheese

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

3 roma tomatoes, roasted
2 jalapeños, roasted
4 cloves garlic
1/4 cup water
salt, to taste
1/2 cup fresh cilantro
10 oz queso panela, cubed
4 poblano peppers, roasted and sliced
1 medium white onion, sliced
1 tbsp vegetable oil
Corn or flour tortillas, for servingoptional
Refried beans, for servingoptional
Mexican rice, for servingoptional

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
To make the salsa, add the roasted tomatoes, roasted jalapeños, and garlic cloves to a blender.
2
Add a splash of water and a pinch of salt to the blender.
3
Blend until the mixture is mostly smooth.
4
Add the fresh cilantro to the blender and blend again until fully incorporated. Set the salsa aside.
5
Heat vegetable oil in a large skillet over medium-high heat.
6
Add the cubed queso panela to the hot skillet and fry for a few minutes on each side, until golden brown and crispy.
7
Once browned, remove the cheese from the skillet and set aside.
8
In the same skillet, add the sliced onion and sauté for 2-3 minutes until slightly softened.
9
Pour the blended salsa over the onions, then add the sliced roasted poblano peppers. Stir to combine.
10
Let the sauce simmer for a few minutes to allow the flavors to meld.
11
Gently add the fried panela cheese back into the skillet.
12
Stir to coat the cheese in the sauce, then turn off the heat.
13
Serve immediately with warm tortillas, refried beans, and Mexican rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Char poblano peppers over an open flame or broiler until completely blackened, then steam in a plastic bag for 5 minutes—this loosens the skin for easier peeling without losing flavor.
Don't overcook the panela cheese once added; fold it in gently and warm just until softened. High heat or long cooking will cause it to toughen and lose its creamy texture.
Roast tomatoes and jalapeños alongside the poblanos for deeper, smokier flavor in the salsa base.
Slice the white onion thinly and sauté briefly in oil before adding the salsa—this mellows the raw onion bite and lets it absorb the sauce flavors.

Substitutions

Poblano peppers → Anaheim peppers or bell peppers (less heat, milder flavor)
Panela cheese → Oaxaca cheese (creamier), fresh mozzarella (softer), or queso fresco (stays firmer)
Roma tomatoes → San Marzano or any fresh, ripe tomato (adjust water if very watery)
Fresh cilantro → Fresh parsley (milder herb note, less authentic but similar brightness)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed. The dish tastes even better the next day as flavors meld.

Equipment

gas burner or broiler (for charring poblanos) · blender or food processor (for salsa)

Common Questions

Can I use a different cheese instead of panela?

Yes. Oaxaca, mozzarella, or queso fresco work as substitutes, though panela's mild flavor and high melting point are ideal. Oaxaca will be creamier; fresco will stay firmer.

How do I know when the poblano peppers are fully roasted?

Roast them over direct flame or under a broiler until the skin is blackened and blistered all over (3–5 minutes per side). The pepper should yield slightly to pressure. Wrap in plastic to steam for easier peeling.

Can I make rajas con queso ahead of time?

Yes. Prepare the salsa and roasted peppers up to 2 days ahead. Add the cheese and warm gently just before serving to prevent it from becoming tough or rubbery.

What's the best way to serve rajas con queso?

Serve warm as a side dish, in warm tortillas, over rice, or as a vegetarian main. Garnish with fresh cilantro and serve with warm flour or corn tortillas.