Rajas Con Queso Recipe (Poblano Peppers with Cheese!)
Try this authentic homemade queso with poblano peppers as a dip, topping, or even a light but comforting soup! Image: Toni Zernik
This recipe comes to us from the pages of Mi Cocina Mexicana by Ariana Monika Ruiz. Here’s what Ariana has to say about this authentic favorite of hers:
“Whenever I have a fresh tortilla, I immediately want to dip it into a big bowl of creamy rajas con queso (otherwise known as poblano peppers with cheese). The melted, gooey cheese chunks drip from the pan all the way to your fingertips. This comforting Mexican dish is commonly found as an appetizer, but sometimes on a cold day, I find myself enjoying it as a light soup with a little extra broth to warm the soul.”
Enjoy! (And be sure to check out our favorite veggie side for Mexican food, too!)
Rajas Con Queso Recipe
Ingredients
- 5 green Hatch chilies
- 2 poblano peppers
- 4 jalapeños
- 3 Roma tomatoes
- 2 tbsp vegetable oil (30 ml)
- 1 clove garlic
- 1/4 cup white onion, sliced (40 g)
- 1 cup chicken broth (240 ml)
- 1 lb Monterey Jack cheese, cubed (454 g)
Instructions
- Over an open flame, roast the Hatch chilies, poblano peppers, jalapeños and tomatoes for approximately 12 minutes, rotating halfway through until the skin is charred and blistered.
- Place them in a sealed plastic bag, and allow them to steam for 5 to 10 minutes. Then remove the skins, seeds and stems from the chilies and tomatoes.
- Cut the chilies, peppers and tomatoes into thin strips.
- In a medium skillet over medium-high heat, heat the oil for 3 minutes. Add the garlic and onion, and sauté them for 2 to 3 minutes, until they are translucent.
- Add the chilies, peppers and tomatoes to the skillet and cook the mixture for an additional 2 to 3 minutes.
- Pour the chicken broth into the skillet, and cook for about 2 minutes, bringing the mixture to a low simmer.
- Turn off the heat and add the cheese. Top the skillet with a tightly fitted lid, and allow the cheese to melt with the residual heat for approximately 5 minutes. Remove the lid and gently stir the mixture until the cheese is completely combined with the chilies and tomatoes.
- Serve hot with tortillas or as a side dish.
Nutrition
Reprinted with permission from Mi Cocina Mexicana by Ariana Monika Ruiz. Page Street Publishing Co., 2024; Photography by Toni Zernik
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