Rajas Con Queso Recipes

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RAJAS CON QUESO



Rajas con Queso image

A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.

Provided by Brian Genest

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes

Time 25m

Yield 6

Number Of Ingredients 9

6 medium poblano peppers
1 medium onion
1 tablespoon salted butter, or as needed
2 ears corn, kernels cut from cob
3 cloves garlic, minced
1 ½ cups shredded Monterey Jack cheese
½ cup crumbled cotija cheese
4 tablespoons Mexican crema, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g

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



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

RAJAS CON QUESO



Rajas Con Queso image

I got this from Calling all Cooks on the Food Network, courtsey of Cynthia Garcia. This is an awesome recipe. So good. I think it is intended to be a meal in itself, but I use as a side dish. Serving size listed is as a side dish not main meal.

Provided by pines506

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

5 -6 fresh poblano peppers
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4 inch thick
1 (16 ounce) container sour cream
chicken bouillon granule, to taste
1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

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



Rajas con Queso image

Provided by Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 6

5 or 6 fresh poblano chiles
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
Chicken bouillon granules, to taste
1 1/2 cups oaxaca or mozzarella cheese, cut in small cubes

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 GORDITA



Rajas Con Queso Gordita image

Provided by Food Network

Categories     main-dish

Time P1DT1h35m

Yield 6 servings

Number Of Ingredients 23

6 poblano chiles
6 Anaheim chiles
1/4 cup canola oil
1 white onion, cut into julienne
3 jalapeno chiles, cut into julienne
3 serrano chiles, cut into julienne
6 ounces cream cheese
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground cumin
Gorditas, recipe follows
1 cup shredded cheese (queso asadero)
Refried Beans, recipe follows
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons salt
2.2 ounces shortening
5 cups warm water
1 cup milk
3 cups dried pinto beans
2 tablespoons kosher salt
1/3 cup canola oil
1/4 cup warm water

Steps:

  • Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
  • Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
  • Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
  • For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
  • Portion the dough out into 2.2-ounce balls and refrigerate overnight.
  • Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
  • In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
  • In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.

RAJAS CON QUESO (PEPPERS WITH CHEESE)



Rajas Con Queso (Peppers With Cheese) image

Make and share this Rajas Con Queso (Peppers With Cheese) recipe from Food.com.

Provided by lik2fish

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter (1/2 stick)
2 teaspoons chopped garlic
4 red bell peppers, cut into 1/4-inch strips
4 poblano chiles, seeded, cut into 1/4-inch strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated monterey jack cheese
1/4 cup coarsely chopped fresh cilantro

Steps:

  • Melt butter in large skillet over medium heat.
  • Add garlic; saute 1 minute.
  • Add bell peppers and poblanos; saute until tender, about 12 minutes.
  • Add green onions; saute until tender, about 4 minutes.
  • Add cheese and simmer until cheese melts.
  • Stir in cilantro.
  • Season with salt and pepper.

RAJAS CON CREMA



Rajas con Crema image

Categories     Dairy     Onion     Pepper     Side     Roast     Sauté     Vegetarian     Quick & Easy     Hot Pepper     Sour Cream     Gourmet

Yield Makes 32 Tacos

Number Of Ingredients 4

2 pounds fresh poblano chilies (about 8)
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup crème fraîche or heavy cream

Steps:

  • Roast and peel chilies . Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
  • In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

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