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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

Slice the onion into thin strips and finely mince the garlic cloves.

Step 5

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.

Step 6

Add the minced garlic and cook for 1 minute until fragrant.

Step 7

Stir in the corn kernels and cook for an additional 2 minutes.

Step 8

Add the sliced poblano peppers to the skillet. Stir to combine and cook for 2-3 minutes.

Step 9

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.

Step 10

Season with salt and black pepper to taste.

Step 11

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.

Step 12

Serve hot as a side dish, or use it as a filling for tacos, quesadillas, or tostadas. Enjoy!

Nutrition Facts

Serving size	(1484.0g)

Amount per serving	% Daily Value*
Calories	2075.9

Total Fat 151.7g	0%
Saturated Fat 81.8g	0%
Polyunsaturated Fat g
Cholesterol 341.9mg	0%
Sodium 5890.3mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 18.6g	0%
Total Sugars 44.1g
Protein 116.7g	0%

Vitamin D 102.6IU	0%
Calcium 3538.9mg	0%
Iron 6.4mg	0%
Potassium 2738.6mg	0%

*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.

Source of Calories

Fat: 60.5%

Protein: 20.7%

Carbs: 18.8%