Rajas con Queso
A couple years ago my friend Patricia—excited because it was hatch pepper season—described her favorite recipe using them. It sounded delicious, but I missed my chance at buying any. Hatch chilies are a unique pepper grown in the Hatch Valley of New Mexico, and are available fresh for only a short time—a couple weeks in my local store. Last year I swear they were here and gone in less than a week!
When I saw Hatch peppers advertised again this summer I jumped at the chance to finally buy some. I then asked Patricia what I was supposed to do with them. 😄 She directed me to this recipe for rajas con queso, a name which translates as literally “strips with cheese.” I had to adjust the ingredients considerably the first time I made it, since Monte can’t eat onions and at the time I didn’t have garlic, Mexican sour cream, or the right kind of shredded cheese. 😂
But even though I had too few peppers, dumped in an entire can of corn, and used plain ole’ sour cream and Colby Jack, it was delicious! Monte ate his sans sour cream and with fake cheese since he’s lactose intolerant. He also insisted on eating his version on flour tortillas whereas I used the more authentic corn. 😄 Nonetheless, he agreed it was awesome.
I’d managed to buy just the right combination of mild and hot Hatch peppers, which added another element to these tasty veggie tacos. These have become my latest obsession. I’ve made them about five times in the last two months! When the Hatch peppers disappeared from the store, I used Poblano and Anaheim peppers. I wasn’t able to replicate the heat again, so next time I’ll toss in some jalapenos.
I found Crema Mexican-style cream in one of my grocery stores but both Oaxaca and asadero cheese were unavailable. I did find asadero as one of four cheeses in a Mexican blend, so I used that once. But my good-ole’ standby of Colby Jack works just as well.
I like heating my corn tortillas by quickly frying them in oil just until they’re soft, but warming them in the microwave is fine, too. The instructions for roasting peppers usually call for removal of the outer skin after roasting. However, not only did I find it difficult to do so, I’m not sure why it’s needed. I have no trouble eating the peppers with the skin on.
Neither of my girls are adventurous enough to eat these, though. They settle for mac & cheese. 😂
Rajas con Queso
Ingredients
- 10 Hatch, Poblano, or Anaheim chilies or other chili peppers
- cooking spray
- 2 tbl oil
- 1 medium onion
- 1 (15.25 oz.) can corn kernels, drained or about 1¾ cup fresh or frozen corn
- 1 clove garlic
- ¾ cup crema Mexican-style sour cream or regular sour cream
- ¾ cup shredded Oaxaca, asadero, or Mexican cheese or other shredded cheeses
- 16 corn tortillas or flour tortillas
Directions
- Preheat oven to 450°F. Line a cookie sheet with aluminum foil. Remove stems and seeds from chili peppers and slice in half. Place cut side down and spray with cooking spray.
- Roast for 20-30 minutes, or until skin is charred and blistered. Let cool. Optional: Remove outer skin and discard. Slice the peppers into strips.
- Slice the onion into strips. Finely chop the garlic or put it through a press.
- Saute the onion and garlic in the oil over medium heat until soft. Add the peppers and corn and heat through.
- Remove from heat and stir in the cream. Add the cheese and stir until melted. Serve immediately on warmed corn tortillas.
Notes
