Rajas Con Queso

Name: Rajas Con Queso
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
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

By Diane Rodriguez
@dianeluvsparties

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

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
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How to Make Rajas Con Queso

Step-by-Step

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 the towel rub the skins off. The chilies should still be somewhat firm.
Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.
Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring 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.
Serve with warm flour tortillas.