Rajas Con Queso (Poblano Peppers With Cheese) | CookOS

Rajas Con Queso

Name: Rajas Con Queso (Poblano Peppers With Cheese)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 5 -6 fresh poblano peppers; 3 tablespoons corn oil; 2 large onions, halved and sliced about 1/4 inch thick; 1 (16 ounce) container sour cream; chicken bouillon granule, to taste; 1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

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.

🏷️Vegetable 🏷️Mexican 🏷️< 60 mins

Total

40 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Food.com · by pines506

Ingredients

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5 -6 fresh poblano peppers

3 tablespoons corn oil

2 large onions, halved and sliced about 1/4 inch thick

1 (16 ounce) container sour cream

chicken bouillon granule, to taste

1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

Instructions

1
Roast the chilies over an open flame or on a griddle until blackened but not charred.
2
Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
3
Remove the chilies and with the help of a kitchen towel rub the skins off.
4
The chilies should be firm.
5
Cut them in 1/2 inch strips discarding all the seeds and the ribs.
6
Do not rinse them.
7
Heat the oil in a large pan over medium heat.
8
Add the chilies and the onions at the same time.
9
Stir often.
10
When everything is soft add all the sour cream and the chicken bouillon granules.
11
When the cream is hot, turn off the burner and add the cheese.
12
Cover immediately until cheese melts.

Tips & Notes

Pro tips

Char poblanos completely until the skin is fully blackened—this develops deep flavor and makes peeling effortless.
Slice onions evenly to ensure even caramelization; rush this step and you'll have a mix of raw and burnt pieces.
Cut cheese into small cubes rather than shredding it for better texture and less clumping when mixed into the warm peppers.
Stir in sour cream off heat or over very low heat to prevent it from curdling.

Substitutions

Poblano peppers → Anaheim or Pasilla peppers (milder or slightly different flavor profile)
Oaxaca cheese → Fresh mozzarella or Chihuahua cheese (similar melt and texture)
Corn oil → Vegetable or neutral oil (no flavor change)
Sour cream → Mexican crema or heavy cream (slightly thinner consistency)

Storage & make-ahead

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.

Common Questions

Can I make rajas con queso ahead of time?

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.

What's the best way to char poblano peppers?

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.