Rajas con Queso


A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
6 servings


  • 6 medium poblano peppers

  • 1 medium onion

  • 1 tablespoon salted butter, or as needed

  • 2 ears corn, kernels cut from cob

  • 3 cloves garlic, minced

  • 1 ½ cups shredded Monterey Jack cheese

  • ½ cup crumbled cotija cheese

  • 4 tablespoons Mexican crema, or more to taste

  • salt and ground black pepper to taste


  1. Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.

  2. Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

Nutrition Facts (per serving)

245 Calories
18g Fat
11g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 245
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 56%
Cholesterol 55mg 18%
Sodium 304mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 12g
Vitamin C 42mg 210%
Calcium 300mg 23%
Iron 1mg 4%
Potassium 265mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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