Rajas and Cheese Recipe

Name: Rajas and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154); 3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 1 small green chile, oil-roasted, peeled, cored, and seeded (page 154); 3 jalapeno chiles, dry-roasted (page 154); 1 tablespoon vegetable oil; 1/2 small white onion, cut into 1/4-inch dice; 2 teaspoons chopped fresh cilantro leaves; 1/4 teaspoon dried Mexican oregano, toasted (page 164); Pinch of kosher salt; 3/4 cup Mexican Crema (or creme fraiche or natural sour cream), page 160; 5 tablespoons grated queso Oaxaca or Chihuahua cheese (about 2 ounces), page 151; 1 1/2 tablespoons grated imported Parmesan cheese; 6 (5 1/2-inch) soft white corn tortillas (page 13); Garnish: Oil-packed sun-dried tomatoes, drained and cut in strips, or roasted cherry tomatoes.

Servings: persons

1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154)
3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
1 small green chile, oil-roasted, peeled, cored, and seeded (page 154)
3 jalapeno chiles, dry-roasted (page 154)
1 tablespoon vegetable oil
1/2 small white onion, cut into 1/4-inch dice
2 teaspoons chopped fresh cilantro leaves
1/4 teaspoon dried Mexican oregano, toasted (page 164)
Pinch of kosher salt
3/4 cup Mexican Crema (or creme fraiche or natural sour cream), page 160
5 tablespoons grated queso Oaxaca or Chihuahua cheese (about 2 ounces), page 151
1 1/2 tablespoons grated imported Parmesan cheese
6 (5 1/2-inch) soft white corn tortillas (page 13)
Garnish: Oil-packed sun-dried tomatoes, drained and cut in strips, or roasted cherry tomatoes.

1
Cut the prepared red bell peppers and poblano, green, and jalapeno chiles into 1/4-inch-thick strips (rajas) and set aside in a large bowl.
2
In a large, heavy nonstick skillet, heat the oil over medium heat and saute the onion until translucent, about 3 minutes.
3
Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan.
4
Cook over low heat, stirring continuously (so the mixture doesnt brown or scorch), until the queso melts, about 5 minutes.
5
It may be necessary to add a little water to the pan to keep the mixture from browning (the mixture may steam a little from the water).
6
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
7
To serve on a platter, lay the tortillas side by side, open face and overlapping on the platter.
8
Divide the fillings equally between the tortillas and top with salsa and sun-dried tomatoes.
9
Grab, fold, and eat right away.
10
Or build your own taco: lay the tortilla, open face, in one hand.
11
Spoon on some filling, top with salsa and sun-dried tomatoes, fold, and eat right away.

1073

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154), 3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154), 1 small green chile, oil-roasted, peeled, cored, and seeded (page 154), 3 jalapeno chiles, dry-roasted (page 154), and more.

Yes, Rajas and Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rajas and Cheese

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