Rajas Con Queso Peppers with Cheese
Dive into the bold, smoky flavors of Mexican cuisine with this irresistible recipe for Rajas Con Queso Peppers with Cheese. Featuring fire-roasted poblano peppers paired with sweet, golden corn kernels and creamy Mexican crema, this dish is enriched with the gooey goodness of melted Oaxaca cheese for a truly indulgent bite. A hint of garlic and sautéed onions adds depth to the flavor profile, while the quick prep and cooking time make it ideal for weeknight dinners or festive gatherings. Perfect as a savory side dish or a mouthwatering filling for tacos, quesadillas, or tostadas, Rajas Con Queso is a vibrant and versatile addition to your table. With keywords like "poblano peppers," "Oaxaca cheese," and "Mexican side dish," this recipe is a must-try for lovers of authentic Mexican comfort food.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 large White onion
- 2 whole Garlic cloves
- 1 cup Corn kernels
- 1 cup Mexican crema (or heavy cream)
- 2 cups Oaxaca cheese (or mozzarella)
- 2 tablespoons Vegetable oil (or olive oil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Roast the poblano peppers over an open flame, a grill, or in the oven under the broiler, turning occasionally, until the skin is charred and blistered on all sides (about 5-7 minutes).
Place the roasted peppers in a bowl and cover with plastic wrap or a clean kitchen towel to allow them to steam for 10 minutes. This will make peeling the skin easier.
Once steamed, peel the skins off the peppers by hand or with a paper towel. Remove the stems, seeds, and membranes. Slice the peppers into thin strips and set aside.
Slice the onion into thin strips and finely mince the garlic cloves.
Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the corn kernels and cook for an additional 2 minutes.
Add the sliced poblano peppers to the skillet. Stir to combine and cook for 2-3 minutes.
Pour in the Mexican crema and stir until the vegetables are evenly coated. Lower the heat to a gentle simmer and cook for 5 minutes, allowing the flavors to combine.
Season with salt and black pepper to taste.
Sprinkle the shredded Oaxaca cheese over the mixture and cover the skillet with a lid. Cook for 2-3 minutes or until the cheese is fully melted and gooey.
Serve hot as a side dish, or use it as a filling for tacos, quesadillas, or tostadas. Enjoy!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 926 mg | 71% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 698 mg | 15% | |
*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.
