Originally posted July 26, 2016

Poblano Chile with Cheese

Poblano Chile with Cheese by MexFoodJournal

Rajas con Queso taco filling (Poblano chile and cheese). The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese and Mexican cream.


  • The meat from 10 roasted and peeled Poblano chiles
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic
  • ¾ cup crema (Mexican cream)
  • ¾ cup shredded Oaxaca or asadero cheese
  • 16 corn tortillas
  • Salt to taste


Cut the Poblano chile into 2" by ¼" strips.
Cut the onion into 2" by ¼" strips.
Finely chop the garlic.
In a medium hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
Add the chiles and cook for another 4 minutes.
Add the corn and cook for 2 minutes.
Turn off the heat and add the cream. Stir to incorporate.
Add the cheese and stir continually until the cheese is just melted.
Check the salt and add salt if needed.
Serve immediately on hot tortillas.



There are no comments. Be the first to add one.

Adapted from

Mexican Food Journal
views saves adapts comments
779 0 0 0