Rajas Con Queso

Name: Rajas Con Queso
Ingredients: 5 poblano peppers; rinsed and dried; 3 Roma tomatoes; 0.25 onion; 2 -4 jalapeño or Serrano peppers; 2 garlic clove; 1.5 tsp salt or chicken bouillon; 1 Pinch ground cumin; 0.5 onion; cut into strips; 12 oz queso Oaxaca or Monterey Jack; medium cubes; 1 serving love; hatch peppers; 0.25 cup water; a little bit oil

Serves 1

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Rajas Con Queso

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Serves 1

Directions

1Roast the chile poblanos until charred all around.
2Transfer the roasted chiles to a container or Ziploc bag, cover completely, and allow them to sweat.
3Roast three Roma tomatoes, 1/4 of an onion, and chile serranos or jalapeños until nice and charred.
4Transfer the charred tomatoes, onion, and peppers to a blender cup.
5Add two garlic cloves, 1/4 teaspoon of ground cumin, and chicken bouillon or salt to taste to the blender cup.
6Add 1/4 of a cup of water to the blender cup.
7Blend until smooth to make the salsa.
8Set the salsa aside.
9Peel the poblano peppers.
10Cut the poblano peppers open, remove the seeds, and cut them into strips.
11Then cut the strips in half.
12Heat a little bit of oil in a pan on medium heat.
13Add half an onion (cut into strips) to the hot oil, mix, and allow it to cook for a couple of minutes.
14Add the rajas to the pan.
15Season the rajas with a little salt, mix, and allow to continue cooking for another two to three minutes.
16Add the salsa to the pan.
17Mix and bring the salsa to a simmer.
18Once simmering, taste for salt and adjust if needed.
19Allow the mixture to continue simmering for another three minutes, until the sauce has reduced.
20Add the cheese (cut into cubes) to the pan.
21Turn off the heat.
22Cover the pan and allow the cheese to melt.

Ingredients

5 poblano peppers; rinsed and dried
3 Roma tomatoes
0.25 onion
2 -4 jalapeño or Serrano peppers
2 garlic clove
1.5 tsp salt or chicken bouillon
1 Pinch ground cumin
0.5 onion; cut into strips
12 oz queso Oaxaca or Monterey Jack; medium cubes
1 serving love
hatch peppers
0.25 cup water
a little bit oil

Equipment

container or Ziploc bagblender cuppan

Rajas Con Queso

Serves 1

facebook.com

Rajas Con Queso

facebook.com

Serves 1

Directions

1Roast the chile poblanos until charred all around.
2Transfer the roasted chiles to a container or Ziploc bag, cover completely, and allow them to sweat.
3Roast three Roma tomatoes, 1/4 of an onion, and chile serranos or jalapeños until nice and charred.
4Transfer the charred tomatoes, onion, and peppers to a blender cup.
5Add two garlic cloves, 1/4 teaspoon of ground cumin, and chicken bouillon or salt to taste to the blender cup.
6Add 1/4 of a cup of water to the blender cup.
7Blend until smooth to make the salsa.
8Set the salsa aside.
9Peel the poblano peppers.
10Cut the poblano peppers open, remove the seeds, and cut them into strips.
11Then cut the strips in half.
12Heat a little bit of oil in a pan on medium heat.
13Add half an onion (cut into strips) to the hot oil, mix, and allow it to cook for a couple of minutes.
14Add the rajas to the pan.
15Season the rajas with a little salt, mix, and allow to continue cooking for another two to three minutes.
16Add the salsa to the pan.
17Mix and bring the salsa to a simmer.
18Once simmering, taste for salt and adjust if needed.
19Allow the mixture to continue simmering for another three minutes, until the sauce has reduced.
20Add the cheese (cut into cubes) to the pan.
21Turn off the heat.
22Cover the pan and allow the cheese to melt.