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

Photo: Thomas J. Story; Styling: Dan Becker

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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 46%
  • Protein: 10g
  • Fat: 13g
  • Saturated fat: 7.3g
  • Carbohydrate: 24g
  • Fiber: 3.4g
  • Sodium: 230mg
  • Cholesterol: 33mg


  • 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)


  1. 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. 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. 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.
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