Rajas con queso is a Mexican comfort dish of charred poblano peppers combined with caramelized onions, sour cream, and cubed Oaxaca cheese. It's rich, creamy, and works equally well as a side dish or light main course.
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Roast the chilies over an open flame or on a griddle until blackened but not charred.
Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
Remove the chilies and with the help of a kitchen towel rub the skins off.
The chilies should be firm.
Cut them in 1/2 inch strips discarding all the seeds and the ribs.
Do not rinse them.
Heat the oil in a large pan over medium heat.
Add the chilies and the onions at the same time.
Stir often.
When everything is soft add all the sour cream and the chicken bouillon granules.
When the cream is hot, turn off the burner and add the cheese.
Cover immediately until cheese melts.
Store covered in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, stirring occasionally and adding a splash of cream if needed.
Yes. Prepare the peppers and onions a day ahead, then reheat gently with sour cream and cheese just before serving to keep the cheese from breaking down.
Hold them directly over a gas flame or broil them until the skin blackens completely, then place in a sealed plastic bag for 5 minutes to steam. The skin will slip off easily.
Fresh mozzarella, Chihuahua cheese, or mild Monterey Jack work well. Avoid pre-shredded cheese as it doesn't melt smoothly.
Cook until they turn deep golden brown and taste sweet, about 20–25 minutes over medium heat. They should be soft and sticky, not raw or burnt.
Yes, it's naturally vegetarian. Omit or replace the chicken bouillon granule with vegetable bouillon if desired.
