Rajas Con Cerveza Pepper Strips with Beer and Cheese
Indulge in the bold and comforting flavors of *Rajas Con Cerveza Pepper Strips with Beer and Cheese*, a classic Mexican dish that combines roasted poblano peppers, sautéed onions, and creamy melted queso Oaxaca in a rich sauce infused with the malty depth of Mexican lager beer. This one-skillet recipe captures the smoky essence of fire-roasted peppers and elevates it with a luxurious blend of heavy cream and cheese, creating a dish perfect for tacos, as a topping for rice, or even as a hearty side. With just 15 minutes of prep and 30 minutes of cooking time, this crowd-pleaser is an effortless way to bring authentic, savory flavors to your table. Perfect for weeknight dinners or festive gatherings, this dish is a celebration of Mexican cuisine at its finest!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 1 large White onion
- 2 Garlic cloves
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 cup Mexican lager beer
- 1 cup Heavy cream
- 1 cup (shredded) Queso Oaxaca or mozzarella cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your stovetop burner or broiler to high heat and roast the poblano peppers directly over an open flame or under the broiler. Rotate frequently until the skins are charred and blistered, about 5-7 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean towel. Let them steam for 10 minutes to loosen the skins.
While the peppers are steaming, slice the onion into thin strips and mince the garlic cloves.
Peel the charred skins off the peppers, remove the stems and seeds, and slice the peppers into thin strips.
In a large skillet or frying pan, heat the butter and vegetable oil over medium heat until melted and sizzling.
Add the onion strips to the skillet and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the poblano strips to the skillet and toss to combine with the onions and garlic.
Pour in the beer, bringing it to a simmer. Let the beer cook down for 3-4 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes until the sauce starts to thicken.
Add the shredded cheese and stir until melted and fully incorporated into the sauce.
Season with salt and black pepper, adjusting to taste.
Remove from heat and serve the Rajas Con Cerveza immediately as a filling for tortillas, a topping for rice, or as a standalone side dish.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
