Rajas con Queso Tacos with Poblano Peppers | CookOS

Rajas con Queso Tacos

Name: Rajas con Queso Tacos with Poblano Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 2 tablespoons olive oil; 1 large white onion, sliced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 8 oz Monterey Jack cheese, grated; 8 oz Oaxaca cheese (or additional Monterey Jack), grated; 8-10 corn tortillas; Mexican crema or sour cream for serving; Fresh cilantro for garnish; Lime wedges for serving

Rajas con queso tacos feature charred poblano peppers and soft onions bound with melted Monterey Jack and Oaxaca cheese, served on warm corn tortillas. The standout is the contrast between smoky roasted peppers and creamy, stretchy cheese.

🌍Mexican 🥗Vegetarian 🏷️Nut-free 🏷️Rajas con queso 🏷️Poblano peppers Mexican tacos

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🏷️Cheese tacos

Total

45 min

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From What's Gaby Cooking

Ingredients

6 poblano peppers
2 tablespoons olive oil
1 large white onion, sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
8 oz Monterey Jack cheese, grated
8 oz Oaxaca cheese (or additional Monterey Jack), grated
8-10 corn tortillas
Mexican crema or sour cream for serving
Fresh cilantro for garnish
Lime wedges for serving

12 Ingredients

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Instructions

1
Char the poblano peppers over an open flame or under the broiler until blackened all over, about 8-10 minutes total
2
Place charred peppers in a bowl and cover with plastic wrap. Let steam for 10 minutes
3
Remove the skin from the peppers, then remove stems and seeds. Cut into strips (rajas)
4
Heat olive oil in a large skillet over medium heat
5
Add sliced onions and cook until softened and lightly caramelized, about 8-10 minutes
6
Add the poblano strips to the skillet with onions
7
Season with salt, pepper, and cumin. Cook for 5 minutes
8
Add the grated cheeses and stir until melted and combined
9
Warm tortillas in a dry skillet or over an open flame
10
Fill tortillas with the rajas con queso mixture
11
Serve with Mexican crema, fresh cilantro, and lime wedges

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Tips & Notes

Pro tips

Roast poblanos until deeply charred on all sides—the blackened skin is essential for smoky flavor; don't undercook.
Let roasted peppers steam in a covered bowl for at least 10 minutes; this loosens the skin and makes peeling effortless.
Slice the onion thinly and cook low-and-slow to coax sweetness; caramelization takes 8–10 minutes and transforms the dish.
Warm tortillas just before serving so they remain pliable; a dry skillet or comal works best for even heat without drying them out.

Substitutions

Monterey Jack cheese → sharp cheddar (less stretchy; use solo or mix half-and-half with Oaxaca for better melt)
Oaxaca cheese → fresh mozzarella (similar melt profile; slightly blander, so add a pinch more salt)
Corn tortillas → flour tortillas (milder flavor; structure holds but less authentic)
Mexican crema → Greek yogurt or sour cream (tangier; use in equal measure)

Storage & make-ahead

Refrigerate the cooked rajas (peppers, onions, cheese) in an airtight container for up to 3 days; reheat gently in a skillet over medium-low heat, adding a splash of water if dry. Assemble fresh with warm tortillas to prevent sogginess.

Equipment

Gas burner or broiler (for charring poblanos) · Comal or cast-iron skillet (for warming tortillas)

Common Questions

Can I make rajas con queso ahead of time?

Yes. Roast and slice the peppers up to 2 days ahead and refrigerate. Sauté the pepper-onion mixture the day-of, then assemble tacos fresh to keep cheese melted and tortillas warm.

What's the difference between Oaxaca and Monterey Jack cheese?

Oaxaca is a fresh Mexican cheese with a stringy melt and mild flavor; Monterey Jack is firmer but melts smoothly. They complement each other, but Monterey Jack alone works if Oaxaca is unavailable.

How do I roast poblano peppers without a gas flame?

Broil peppers 4–6 inches from the heat for 8–10 minutes, turning halfway, until blistered and blackened. Transfer to a covered bowl for 10 minutes to steam, then peel.

Should I peel the poblano skins completely?

Yes. After roasting and steaming, rub off the charred skin under cool running water or with a damp cloth. Remove seeds and stems; the flesh should be soft and skinless.