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.
Provided by Brian Genest
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
- 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 : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g
RAJAS CON QUESO
I got this from Calling all Cooks on the Food Network, courtsey of Cynthia Garcia. This is an awesome recipe. So good. I think it is intended to be a meal in itself, but I use as a side dish. Serving size listed is as a side dish not main meal.
Provided by pines506
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Roast the chilies over an open flame or on a griddle until blackened but not charred.
- Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
- Remove the chilies and with the help of a kitchen towel rub the skins off.
- The chilies should be firm.
- Cut them in 1/2 inch strips discarding all the seeds and the ribs.
- Do not rinse them.
- Heat the oil in a large pan over medium heat.
- Add the chilies and the onions at the same time.
- Stir often.
- When everything is soft add all the sour cream and the chicken bouillon granules.
- When the cream is hot, turn off the burner and add the cheese.
- Cover immediately until cheese melts.
RAJAS CON QUESO GORDITA
Provided by Food Network
Categories main-dish
Time P1DT1h35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
- Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
- Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
- For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
- Portion the dough out into 2.2-ounce balls and refrigerate overnight.
- Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
- In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
- In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.
RAJAS CON QUESO
Steps:
- Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
RAJAS CON QUESO (PEPPERS WITH CHEESE)
Make and share this Rajas Con Queso (Peppers With Cheese) recipe from Food.com.
Provided by lik2fish
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet over medium heat.
- Add garlic; saute 1 minute.
- Add bell peppers and poblanos; saute until tender, about 12 minutes.
- Add green onions; saute until tender, about 4 minutes.
- Add cheese and simmer until cheese melts.
- Stir in cilantro.
- Season with salt and pepper.
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
MUSHROOM, RAJAS, AND CORN TACO WITH QUESO FRESCO
Provided by Deborah Schneider
Categories Cheese Mushroom Onion Roast Vegetarian Cinco de Mayo Dinner Corn Tortillas Chile Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large tacos
Number Of Ingredients 15
Steps:
- 1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
- 2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
- 3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
- 4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
- 5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
- 6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
- 7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.
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