Rajas Con Queso

Weight Watchers® PointsPlus® 

Recipes Content


When we were in Sayulita last week on vacation, we ate at the most amazing little taco stand, Naty’s Cocina. Honestly I am still dreaming about it. They are family owned, only open from 9-2 daily, chock full of locals (always a good sign) and only serve a daily variety of tacos de guisados, which are warm and hearty tacos stuffed with stewed meat or vegetables. Better yet, they only charge 10 pesos (under $1!!) per taco. Let’s just say we ate their multiple mornings.

Since returning I have been seriously craving these tacos, especially the Rajas Con Queso a stewed blend of poblano peppers, onions, corn, and cheese. So it was time to try and create it at home. To my surprise they are actually quite easy to make and much healthier than I would have guessed.

Prep Time

Rajas Con Queso

Prep Time: 
Cook Time: 
Total Time: 


  • 8 U poblano peppers (about 2 lbs.)
  • 1 tsp olive oil
  • 2 U ears corn, cut off the cob
  • 1 U red onion, sliced thin
  • 1 U white onion, sliced thin
  • 1/2 cup light sour cream
  • 1 cup part skim shredded mozzarella cheese
  • 1 tsp chicken bouillon
  • 1/4 cup skim milk

Nutritional Facts

Serving Size: 
2/3 cup (218g)
Amount Per Serving
Calories 120
Calories from Fat 43
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 12mg
Sodium 98mg
Total Carbohydrate 16g
Dietary Fiber 4g
Sugars 4g
Protein 6g


  1. Preheat your oven’s broiler. Lay the Poblano peppers on a foil-lined baking sheet.
  2. Place the pan under the broiler and broil until most of the skin is black. Flip the chilies over and repeat on the other side. It will take between 5-7 minutes per side.
  3. Then place the roasted chilies into a large Ziploc bag. Let rest for about 20 minutes. Then peel off the skin, remove the seeds, and slice.
  4. Meanwhile add 1 tsp. oil and cooking spray to a pot over medium heat. Add the sliced onions and cook for ten minutes until they began to become translucent. Add the corn and poblano peppers cook for an additional seven minutes until everything is soft.
  5. Stir in the sour cream, chicken bouillon, cheese, and milk. Turn off the heat and continue to stir until everything is melted and creamy. Taste and season if needed. Serve in tortillas, over rice, on baked potatoes, or in any number of ways.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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8 servings 2/3 cup (218g) 120 cal 16 g 5 g 6 g 4 g 3 g 12 g 98 g 4 g

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