Rajas De Chile Con Queso Recipe

Cooking Instructions

1. 1

   Roast the Poblano Peppers

   Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning occasionally, until the skins are blistered and charred.

2. 2

   Sauté the Onions

   While the peppers are roasting, slice the onion into thin strips. Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent and slightly caramelized, about 5-7 minutes. Season with salt and black pepper.

3. 3

   Prepare the Peppers

   Once the peppers are roasted, remove them from the oven and place them in a sealed plastic bag for about 10 minutes. This will make it easier to peel off the skins. Afterward, peel the skins, remove the seeds, and slice the peppers into strips.

4. 4

   Assemble the Dish

   In the same skillet with the sautéed onions, add the poblano strips and stir to combine. Layer the cheese on top and cover the skillet until the cheese is melted.

5. 5

   Serve

   Warm the corn tortillas on a separate skillet or in the microwave. To serve, place a generous portion of the poblano and cheese mixture onto each tortilla. Top with avocado slices and enjoy!