Rajas Con Queso Tacos
Charred poblano peppers with creamy cheese sauce in warm tortillas. A classic Mexican street snack ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 3 whole poblano peppers
- 1.5 cups white cheddar or oaxaca cheese, shredded
- ½ medium, sliced white onion
- ¼ cup mexican crema or sour cream
- 6 whole corn tortillas
- 1 to taste salt and black pepper
Instructions
- 1
Heat a cast iron skillet over medium-high heat. Place poblanos directly on the hot surface.
- 2
Char poblanos 3-4 minutes per side until skin blackens and blisters all over. Rotate with tongs.
- 3
Transfer charred peppers to a bowl, cover with plastic wrap, and rest 5 minutes to steam.
- 4
Rub off the blackened skin under running water. Remove stem and seeds. Slice into strips.
- 5
Return skillet to medium heat. Add sliced onion and cook until softened, about 4 minutes.
- 6
Add poblano strips and crema. Stir gently and cook until sauce coats the peppers, 2 minutes.
- 7
Remove from heat. Fold in cheese until melted and creamy. Season with salt and pepper.
- 8
Warm tortillas in a dry skillet 30 seconds per side until pliable.
- 9
Spoon rajas con queso into each tortilla. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- tongs
- bowl
- plastic wrap
- knife and cutting board
- spoon
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