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

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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


  • 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)


  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.
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