Rajas con Queso Tacos

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If you’ve never had the pleasure of eating Rajas con Queso (especially in taco form) you need to remedy that immediately! Rajas con Queso Tacos are about to be your new favorite indulgence.

Rajas con Queso Tacos from www.whatsgabycooking.com (@whatsgabycookin)

I’ve been obsessed with Rajas con Queso for at least 10 years. I first had it at a little taco stand outside of Santa Barbara and never looked back. It’s a mixture of cooked poblanos that are smokey, so savory and not spicy along with copious amounts of cheese. I add some onions in too, along with garlic and the mixture is out of this world incredible. As you’ll see below, I use it to put into small street food style tacos, BUT it’s also excellent in an enchilada, stuffed into a quesadilla or just spooned into your mouth once it’s cooled down a bit.

Bottom line – the recipe is incredible and I want to eat it every day for the rest of summer. Have at it my friends… you’ll be obsessed!

A few FAQ’s:

  • What does Rajas mean? Rajas just means strips in Spanish. So basically strips of these poblano peppers with cheese.
  • What if I can’t find Monterey Jack cheese – any other meltable cheese will work. White or yellow, doesn’t matter. I’ve done this with a mild cheddar and colby jack and both are fantastic. Grated asadero cheese or shredded Oaxaca cheese work too!
Rajas con Queso Tacos from www.whatsgabycooking.com (@whatsgabycookin)

Rajas con Queso Tacos

5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Resting Time 20 mins
Total Time 1 hr
Course Dinner
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 6 large poblano peppers
  • 2 tablespoons butter
  • 1/2 white onion thinly sliced
  • 2 cloves garlic thinly sliced
  • kosher salt to taste
  • 2/3 cup whole milk
  • 1/2 cup crema
  • 1/2 cup monterey jack cheese shredded
  • street taco sized tortillas about 4.5" in diameter
  • lime wedges to serve

Instructions
 

  • On a BBQ or on the stove top, turn the burners on high and roast the poblanos until charred, about 4 mins per side.
  • Transfer to a bowl and cover with plastic wrap to steam. Remove charred skin after 20 minutes and cut into 1⁄2 inch wide strips.
  • In a large skillet, melt the butter over medium high heat. Add the onion, garlic and salt and saute for 6-8 minutes.
  • Add the poblano strips, milk, crema and stir to combine. Reduce heat and let cook for 10 minutes until thickened.
  • Add the monterey jack cheese and stir.
  • Transfer large spoonfuls into small street taco sized tortillas and serve alongside some quartered limes and a few beers.

3 Comments

  1. Yummm. I’m really excited to try these. How have I never ordered these before? Great for vegetarian guests tooo.

  2. 5 stars
    Served as part of a whole taco bar, SOOOOO good!! I think next time I want to roast up some portobello mushroom slices as an add in!!

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