Rajas Con Queso Gordita Recipes

RAJAS CON QUESO

Steps:

• Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
• Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

RAJAS CON QUESO

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

RAJAS CON QUESO

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred.
• Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
• Remove the chilies and with the help of a kitchen towel rub the skins off.
• The chilies should be firm.
• Cut them in 1/2 inch strips discarding all the seeds and the ribs.
• Do not rinse them.
• Heat the oil in a large pan over medium heat.
• Add the chilies and the onions at the same time.
• Stir often.
• When everything is soft add all the sour cream and the chicken bouillon granules.
• When the cream is hot, turn off the burner and add the cheese.
• Cover immediately until cheese melts.

RAJAS CON QUESO - A MEATLESS TACO FILLING

Steps:

• Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
• Turn the peppers to avoid burning.
• Cook until the skin begins to bubble on as much of the surface as possible.
• **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
• Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
• Let the peppers cool until they are only slightly warm.
• Remove the skin from the peppers.
• Remove the stem, ribs and seeds from the peppers.
• Dice the peppers into roughly ¾-inch squares.
• In a non-stick skillet, add the diced peppers and most of the salsa.
• Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
• Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
• *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
• Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
• The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
• After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
• I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
• You could add cooked, pulled chicken to your tacos, as well.
• If you have any leftovers, this dish refrigerates well.
• Chilled, it has a consistency like queso fresco or fresh mozzarella.
• Reheat your leftovers in a non-stick skillet over low heat.
• Prep time includes making the salsa.