With roasted poblano peppers and sweet corn kernels cooked in a creamy sauce made with Mexican cheese, rajas con queso is a pleasantly simple classic of Mexican cuisine.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 4 poblano peppers
- 2 tablespoons vegetable oil, divided
- 1 ear fresh corn, kernels cut off
- 1 tablespoon butter
- 1 small onion, sliced
- 2 teaspoons chicken bouillon granules
- ½ cup heavy whipping cream
- 4 ½ ounces Mexican Manchego cheese, grated
Instructions
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet; brush peppers with 1 tablespoon vegetable oil.
- Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.
- Transfer roasted peppers to a bowl and cover with plastic wrap; let steam for 10 to 15 minutes.
- While the peppers are steaming, bring a pot of water to a boil. Add corn kernels and cook until soft, about 10 minutes. Drain.
- Carefully remove plastic wrap from the pepper bowl. Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
- Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce the heat to medium-low and stir in cream and Manchego cheese. Simmer until cheese melts, about 5 minutes.
- Mexican Manchego is very different than Spanish Manchego. You can use Chihuahua cheese, another Mexican variety, or a mild Cheddar if you’re in a pinch.
- The poblano peppers can also be cooked over a gas flame on the stovetop. Turn your burner to medium and use tongs to arrange the peppers over the flame. Roast until the skin is charred on all sides, turning the peppers with the tongs, about 5 minutes.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 674 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good! I used leftover grilled corn and peppers (skinned and deseeded) from the night before, done on the pit. I wouldn’t recommend the directions for cooking the peppers, defiantly higher heat (broil) for a shorter time turning often till dark, then sweat in a bag. But do watch closely. The cheese in this was great! I added a bit of ground cayenne and ancho pepper for a kick and a touch of paprika for color and smokiness. Will make again!
Outstanding, but ………….. The flavors were excellent. But the poblano was a disaster. After cooking for 40 minutes at 500 and then steaming for 10 minutes, there was no peel, only fusion. So the dish excluded the poblanos.
This has some great flavors that work well together. I would strongly suggest NOT baking the pablano chilies as directed in this recipe though – this is way too long in the high heat. I had to throw out the first batch of peppers. It’s much better to just cook them over the stove (if you have gas) or the barbecue. You just need to toast the skin till it blisters and then peel.
Husband nearly passed out, it was so good. Said it deserved a Michelin star. I subbed non dairy plain yogurt for cream and used vegan cheese, and it was still absolutely breathtaking. Grilled 8 poblanos from the garden.
Used milder peppers, but otherwise followed the recipe. Very good fancy version of corn for summer BBQ parties. Will definitely be making again in the near future.
I used the same ingredients but since I needed to get dinner ready right away that night I cut some corners during prep. I did not roast or peel my poblano peppers. Instead I sliced and sautéed the onions and peppers and corn with a little oil, and then finished the rest of the cooking as the recipe says. Less than 15 minutes from start to finish! I’m sure it would be even better with the roasty toasty flavors, but still great as is.
I used Chihuahua cheese instead and it was delicious!
I like it. It was easy and made it to easier by not sweating the Chile and peeling it. Didn’t have time but still came out good.
So easy and full of flavor! I added a few dashes of nutmeg to the recipe. Two people left with the recipe and are planning to make it themselves so it was a hit!
I made a vegeterian version for dinner tonight. I made a larger batch by doubling the recipe. ***pls note that chilles Pasilla are also called (misslabeled) chile poblano in some groceries. I followed the recipe as is (I doubled) except I used Better Than Bullion instead of chicken Bullion. I made tacos with a side of black beans for added protein. my husband loved it! I thought it was okay. I will mk again but use less cheese sauce & add a little habanero for spice. I def recommend. I will make for my next pot luck at work ??
I added some cubed cooked potatoes and used sour cream instead of whipping cream.
This is certainly our favourite recipe when making pinche tacos!
Flavors blend nicely in this recipe. Next time I’d like to try something to balance the texture…something crunchy or with a bit of a bite to it.
Using Manchengo Cheese and heavy whipping cream is a twist on a traditional recipe. A twist so good that even hubby, who does not like the traditional recipe, gobbled it up. Great recipe, thanks.