Rajas con Queso

In Tijuana, Ludmila Dye first tasted roasted chili strips and onions blanketed with melted cheese. It was an easy concept to duplicate, and she loves to serve it as a quick lunch or appetizer. The heart-shaped poblano chilies are sometimes labeled pasillas.

Yield: Makes 4 appetizer servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 47%
  • Protein: 10g
  • Fat: 12g
  • Saturated fat: 6.9g
  • Carbohydrate: 22g
  • Fiber: 3g
  • Sodium: 227mg
  • Cholesterol: 38mg

Ingredients

  • 3 fresh poblano chilies (about 10 oz. total)
  • 1 tablespoon butter or margarine
  • 1 onion (about 1/2 lb.), sliced
  • 1/4 pound sliced jack cheese
  • 4 to 6 warm corn or flour tortillas (6 to 7 in. wide)

Preparation

  1. 1. Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Pull off and discard stems and seeds. Cut chilies into thin strips.
  2. 2. Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes.
  3. 3. Mix chilies with onions and lay cheese slices on the vegetables. Cover and cook over low heat until cheese melts, about 2 minutes.
  4. 4. Scoop hot cheese mixture into tortillas. Fold to enclose filling, and eat.
  5. Nutritional analysis per appetizer serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rajas con Queso Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy