Rajas Con Queso

By Updated on

This Rajas con Queso is a traditional Mexican guisado made with the most delicious blend of poblano peppers, onions, corn, and cheese. Serve this creamy, slightly spicy dish in tortillas or with chips.

1 Comment

My favorite part of vacation is, without a doubt, the food. On a recent trip to Mexico, I fell in love Rajas con Queso, a delicious creamy taco filling made with poblano peppers, onions, corn, cheese, and sour cream.

They are so good! It's like the best cheese dip served in warm toasted corn tortillas.

They are creamy, cheesy, and have just the right amount of spice. Plus some crunch and sweetness from the corn and red onion.

Trust me, serve this as a dip at your next party, or make it for a fun twist on Taco Tuesday. 

Looking for more authentic Mexican guisados, try this Chicken Tinga, Beef Machaca, Pollo Pibil, or Chile Verde

Skillet with rajas con queso including sautéed poblano peppers, corn, red onion, and creamy cheese sauce.

What is Rajas Con Queso?

This rajas con queso is a Mexican recipe made with poblano peppers, onions, corn, Mexican crema, and Monterey jack cheese.

In Spanish, Rajas means "strips" and usually refers to strips of poblano or jalapeno peppers. Queso means "cheese," so this just means chile peppers with cheese.

This recipe is similar to another classic Mexican dish called Rajas con Crema, but this version is cheesier.

In Mexico, Rajas Con Queso is typically served with warm corn tortillas, usually for breakfast or lunch. 

Key Ingredients

Here are the ingredients you’ll need to bring this rajas con queso recipe to life.

  • Poblano Peppers: This mild green chili pepper can be found in the produce section of most grocery stores and serves as the star of this dish. It’s also the reason for the word “rajas” in the name of the recipe, as it means “slices” and refers to the sliced peppers.
  • Onions: We use both red and white onions in this recipe for tons of delicious added flavor.
  • Corn: For the best flavor, I recommend using fresh corn off the cob. If that isn’t an option for you, canned or frozen corn will work fine. If using frozen, make sure to thaw it first.
  • Sour Cream: When mixed with the stewed veggies and cheese, sour cream creates a creamy texture that brings everything together. I used light sour cream to lighten up this rich dish, but feel free to use full-fat sour cream if you prefer. If you can find Mexican crema, that is what is traditionally used in this dish.
  • Chicken Bouillon: If you don’t have chicken bouillon powder, feel free to season the dish with salt and pepper to taste. Don’t worry, the dish will still be incredibly flavorful! This ingredient may seem strange, but bouillon is actually used in many Mexican recipes.
  • Skim Milk: Instead of using full-fat milk or more Mexican crema, I used skim milk as a lighter option. Feel free to use any kind of milk or cream you like for your dish.
  • Shredded Cheese: Any good melting cheese you like will work here. Some of my top picks include Monterey jack, Oaxacan cheese, or shredded Mexican cheese.

Ways to Serve Rajas Con Queso

Not sure how to serve this dish? Here are some of my favorite ways to enjoy it:

  • Serve it as a dip. For a melt-in-your-mouth dip that guarantees to steal the show at any dinner party or gathering, pair this dish with baked tortilla chips, crackers, and fresh vegetables like carrot sticks and celery.
  • Scoop it into tacos. All you need are warm corn tortillas to turn this creamy, dreamy dish into the tacos of your dreams. Feel free to add your favorite taco toppings along with the rajas con queso.
  • Add it to a burrito bowl. Scoop a few spoonfuls of the dish over a bowl of steamed white rice and add avocado chunks or guacamole, diced chicken, beef, or shrimp, and black beans for an ultra-delicious burrito bowl.

Mexican rajas con queso in a skillet with corn, poblano peppers, and red onions served with two forks.

Recipe Tips and Substitutions

Here are some of my top tips and substitution ideas to help you make this dish:

  • Make sure to bring your sour cream to room temperature before using it. You can do this by setting it out on the counter for 10-15 minutes.
  • You can add extra vegetables like chopped mushrooms, spinach, or potatoes.
  • Feel free to swap out the skim milk for cream like Mexican crema if you want a thicker consistency. If you find that it’s too thick, add a splash of water or broth.
  • If you want to beef up this dish with some protein, you can add black beans, pinto beans, or shredded chicken.
  • For some added flavor and a pop of color, try topping the dish with a sprinkle of fresh chopped herbs like cilantro.
  • Want to add a little heat? Swap out a few of the poblano peppers with jalapeno peppers or add some crushed red pepper flakes to the mixture.

Storage and Reheating

This recipe is best eaten right off the stove when it is hot and the cheese is perfectly melted.

If you are lucky enough to have leftovers, Rajas con Queso can be reheated over low heat with a splash or extra milk, water, or broth.

This dish does not freeze well as the cheese and milk get a grainy texture.

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about this rajas con queso recipe:

Poblano peppers are a milder chili pepper and aren’t too spicy on their own. Once you add in cheese and sour cream, the heat is reduced even further for a fairly mild dish. If you want to make it spicier, you can leave in the seeds from the poblano peppers.

Yes! Roasting the poblano peppers first is the key to unlocking all the sweet, smoky, and delicious flavor that makes rajas con queso so tasty. If you don’t want to use the oven, you can char the peppers over an open flame on the stove.

Once the rajas con queso has cooled completely, you can transfer it to an airtight container and store it in the fridge for up to a week. I don’t recommend freezing this dish, as the texture would likely wind up clumpy and runny when thawed.

Poblano peppers cooked with onions and corn and served in a creamy cheese sauce in a cast iron skillet.
The Recipe
Loading Video…

Rajas Con Queso

1 Comment
  • Print
  • Download
  • Send to your inbox


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

Like this Recipe? Try our Meal Plans!

Slender Kitchen Meal Plans
  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information


(Hide Media)

Switch to prevent your screen from going dark.


Preheat the broiler. Lay the poblano peppers on a foil-lined baking sheet in a single layer. 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 4-6 minutes per side. Alternatively you can char them over an open flame on the stove-top.


Carefully remove the poblano peppers from the sheet pan. Place the roasted chilies into a large Ziploc bag or place in a bowl covered with plastic wrap. Let them rest for 15-20 minutes until soft and pliable. Then peel off the skin, remove the seeds, and slice. For a spicier dish, leave in some of the seeds.


Meanwhile, add the oil to a pot or skillet. Add the sliced onions and cook for 8-10 minutes until they began to become translucent. Add the corn and roasted poblano peppers cook for an additional 5 minutes.


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, with chips, or over rice.

Nutritional Facts
Serving Size: 2/3 cup
Amount Per Serving
Calories 114
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 12mg
Sodium 98mg
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars 4g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


For a creamier dish, double the amount of sour cream or Mexican crema.

user image
About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Rajas Con Queso
user image
user image
Patti Prat
February 9, 2023 - 19:14
Add a Rating:
This looks so good! I made these not too long ago but I didn't have the corn. Will make again. Absolutely delicious.
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.