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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Roast the chilies over an open flame or on a griddle until blackened but not charred.

2Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.

3Remove the chilies and with the help of the towel rub the skins off. The chilies should still be somewhat firm.

4Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.

5Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring often.

6When everything is soft add all the sour cream and the chicken bouillon granules.

7When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.

8Serve with warm flour tortillas.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican