Rajas Con Queso

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This Rajas con Queso recipe is a copycat version of the best tacos I had in Sayulita, Mexico. It’s made with a mouthwatering blend of stewed peppers, onions, corn, and cheese. Serve this creamy and flavorful dish in tortillas or with chips and enjoy!

120 CALORIES16g CARBS5g FAT6g PROTEIN
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My favorite part of most of the vacations I’ve taken is, without a doubt, the food. Our family vacation to Sayulita, Mexico was no exception. The beaches were beautiful, the people were welcoming, and the food was absolutely glorious.

I still remember the little taco stand we spent most of our mornings dining at, Naty’s Cocina. They were always packed with locals and served amazing tacos, like the Rajas con Queso I fell in love with.

Lately, I’ve found myself craving Naty’s tacos and as much as I would love to jet off to Sayulita again, my wallet told me it might be a better idea to try to make my own copycat version at home instead.

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 recipe is a drool-worthy blend of stewed peppers, onions, corn, cream, and cheese. It’s incredibly delicious, rich, and surprisingly way healthier than you would think after tasting it. It is similar to another dish called Rajas con Crema but this version is cheesier.

You can serve this creamy rajas con queso dish in tortillas, with chips, or in a bowl with rice and chopped chicken or beans.

This recipe cooks in just 15 minutes and is super easy to make, so it’s perfect for quick weeknight meals and backyard barbecues with friends as an appetizer or entree. You’re going to fall in love with this dish!

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 the 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.
  • 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!
  • Skim Milk: Instead of using full-fat milk or 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 mozzarella, Monterey jack, and Mexican blend.

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.

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
Rajas con queso in a skillet with poblano peppers, red onion, corn, and cheese sauce. with flour tortillas on the side.

Rajas Con Queso

PREP TIME: 30 Min
COOK TIME: 15 Min
TOTAL TIME: 45 Min
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Ingredients

USMETRICS
  • 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
  • 1 tsp chicken bouillon (or salt and pepper)
  • 1/4 cup skim milk (or cream)

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Instructions

(Hide Photos)
1

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.

2

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.

Poblano peppers being sliced on a cutting board.
3

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.

Poblano peppers, corn, and red onions in a cast iron skillet.
4

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.

Creamy rajas con queso in a white bowl.
Nutritional Facts
Serving Size: 2/3 cup
Amount Per Serving
Calories 120
Calories from Fat 43
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
12%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 12mg
4%
Sodium 98mg
4%
Total Carbohydrate 16g
5%
Dietary Fiber 4g
17%
Sugars 4g
Protein 6g

* 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.

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About the authorMeet 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
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