Rajas De Chile Poblano Con Queso Recipe

Roast the poblano peppers until blistered and blackened on all sides. You can do this over a gas flame, under a broiler, or on a grill. Turn peppers every few minutes until skins are evenly charred (about 10–12 minutes).

Place the hot, charred peppers in a bowl and cover tightly with plastic wrap or place them into a sealed container for 10–15 minutes to steam; this loosens the skins.

Peel the skins off the peppers using your fingers or a paring knife; remove and discard stems and seeds. Slice the peeled peppers into 1/2-inch wide strips (rajas). You should yield about 2–2.5 cups.

While peppers roast or after peeling, thinly slice the yellow onion into half-moons (about 1/4-inch thick). Core the tomatoes and cut into 1/2-inch wedges or medium dice. Mince the garlic cloves. Chop cilantro if using.

Sauté onions, garlic and tomatoes

Heat 1.5 tbs vegetable oil and 1 tbs butter in a large skillet over medium heat until shimmering. Add the sliced onions and a pinch of salt; cook, stirring occasionally, until they begin to soften and turn translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, then add the chopped tomatoes. Cook until the tomatoes start to break down and release juices, about 4–6 minutes. Adjust salt and pepper to taste (use the 1 tsp kosher salt and 1/4 tsp black pepper across the dish as needed).

If adding chorizo: in a separate skillet, brown the raw chorizo over medium heat, breaking it into small pieces until fully cooked (6–8 minutes). Drain excess fat briefly on paper towels, then add the cooked chorizo to the tomato-onion mixture and stir to combine.

Add the prepared poblano strips to the skillet with the onion–tomato (and chorizo, if using) mixture. Stir to combine and cook for 2–3 minutes so flavors marry and the peppers heat through.

Taste and adjust seasoning with additional salt, pepper, and a squeeze of the 1/2 lime if desired.

Sprinkle the grated Monterey Jack evenly over the pepper mixture. Reduce heat to low, cover the skillet with a lid, and let the cheese melt for 2–3 minutes until fully melted and gooey. Alternatively, place the skillet briefly under a broiler (1–2 minutes) to brown the top—watch carefully to avoid burning.

Remove from heat, dot with remaining butter if you like for gloss, and sprinkle chopped cilantro over top if using.

Warm your choice of flour or corn tortillas in a dry skillet or wrapped in foil in a low oven (about 300°F / 150°C) for 5–8 minutes or microwave wrapped in a damp towel for 30–45 seconds.

Spoon rajas con queso into warm tortillas. Serve immediately with lime wedges and extra cilantro on the side. Provide optional toppings such as crema, salsa, or pickled onions if desired.