Rajas Con Queso

Diane Rodriguez

By
@dianeluvsparties

One of my absolute favorites. Can be served as a dip or a side with warm tortillas.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

5-6
fresh poblano peppers
3 Tbsp
corn oil
2 large
onions, halved and sliced about 1/4 inch thick
16 oz
sour cream
chicken bouillon granules, to taste
1 1/2 c
oaxaca mozzarella cheese, cut into small cubes

Directions Step-By-Step

1
Roast the chilies over an open flame or on a griddle until blackened but not charred.
2
Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
3
Remove the chilies and with the help of the towel rub the skins off. The chilies should still be somewhat firm.
4
Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.
5
Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring often.
6
When everything is soft add all the sour cream and the chicken bouillon granules.
7
When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.
8
Serve with warm flour tortillas.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican