By Manzanillo Sun Writer from the November 2018 Edition
Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano. This dish is served throughout Mexico. The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese and Mexican cream. Yields 16 tacos. ✓ prep 40 mins
- cook 12 mins
- total 52 mins
- The meat from 10 roasted and peeled Poblano chiles
- 1 large white onion
- 1 cup corn kernels
- 3 cloves garlic
- 3/4 cup crema (Mexican cream)
- 3/4 cup shredded Oaxaca or asadero cheese
- 16 corn tortillas
- Salt to taste
Cut the Poblano chile into 2″ by 1/4″ strips.
Cut the onion into 2″ by 1/4″ strips.
Finely chop the garlic.
In a medium hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
Add the chiles and cook for another 4 minutes.
Add the corn and cook for 2 minutes.
Turn off the heat and add the cream. Stir to incorporate.
Add the cheese and stir continually until the cheese is just melted.
Check the salt and add salt if needed.
Serve immediately on hot tortillas.
You can substitute sour cream for Mexican cream (crema mexicana). You can substitute mozzarella or Monterey Jack or any mild white cheese that melts well. You can serve on flour tortillas if you’d like.
It will keep in the refrigerator for up to 3 days although it is best eaten when freshly prepared.
Reheat in the microwave until it is just heated through, 1 to 2 minutes.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009