Café Azul Rajas con Queso

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.

This recipe goes with Taco Bar for a Party

Yield: Makes enough for 6 tacos
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 46%
  • Protein: 5.7g
  • Fat: 7.2g
  • Saturated fat: 3.6g
  • Carbohydrate: 14g
  • Fiber: 2.4g
  • Sodium: 529mg
  • Cholesterol: 13mg


  • 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


  1. 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. 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. 3. Thinly slice cheese. See notes for assembly.
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