ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Café Azul Rajas con Queso

Yield Makes enough for 6 tacos
Notes: This tangle of sautéed onions and roasted chilies--rajas--has the simple, direct flavors often found in Mexico's tacos. It's from Claire Archibald, chef and co-owner with her sister, Shawna, of Portland's Café Azul. Tuck the cheese into the warm tortillas and top with the rajas.


  • 1 1/4 pounds fresh poblano chilies (also called pasillas)
  • 1 1/4 pounds onions
  • 1 tablespoon salad oil
  • About 1 teaspoon salt
  • 1/4 pound queso fresco or jack cheese

Nutrition Information

  • calories 140
  • caloriesfromfat 46 %
  • protein 5.7 g
  • fat 7.2 g
  • satfat 3.6 g
  • carbohydrate 14 g
  • fiber 2.4 g
  • sodium 529 mg
  • cholesterol 13 mg

How to Make It

  1. Rinse and dry chilies. Arrange in a single layer in a 10- by 15-inch pan. Broil 4 to 5 inches from heat, turning to char chilies on all sides, about 10 minutes total. Let stand until cool to touch, 8 to 10 minutes. Pull off and discard chili skins, stems, and seeds. Cut chilies lengthwise into thin strips.

  2. Meanwhile, peel onions and cut lengthwise into slivers. In a 12-inch frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onions, oil, and 1 teaspoon salt until onions are lightly browned, 7 to 8 minutes. Add chilies and stir occasionally to blend flavors, about 5 minutes. Season to taste with salt.

  3. Thinly slice cheese. See notes for assembly.