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Soft Tacos with Sliced Chiles and Cheese (Rajas Con Queso)

Photo: Thomas J. Story; Styling: Dan Becker
Yield Serves 4
Feel free to use small (4-in.-wide) tortillas, if you can find them; then this recipe makes enough filling for 8 tacos. Time: 20 minutes.


  • 3 fresh poblano chiles (about 10 oz. total)
  • 1 white onion (about 1/2 lb.), thinly sliced
  • 1 tablespoon butter
  • 1/4 pound jack cheese, cut into thick slices
  • 4 to 6 warm corn or flour tortillas (6 to 7 in. wide)

Nutrition Information

  • calories 242
  • caloriesfromfat 46 %
  • protein 10 g
  • fat 13 g
  • satfat 7.3 g
  • carbohydrate 24 g
  • fiber 3.4 g
  • sodium 230 mg
  • cholesterol 33 mg

How to Make It

  1. Preheat broiler. Put chiles on a baking sheet and broil about 3 in. from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Discard stems and seeds. Cut chiles into thin strips.

  2. Meanwhile, in a 6- to 8-in. frying pan over medium-high heat, cook onion in butter, stirring often, until softened, 4 to 5 minutes.

  3. Stir in chile strips and top with a layer of cheese slices. Cover and cook over low heat until cheese melts, about 2 minutes. Scoop hot chile mixture into tortillas.

  4. Note: Nutritional analysis is per serving.