Green chiles with Mexican cheese: Rajas con queso

articles Food & Cuisine Recipes

Karen Hursh Graber


  • 1 kilo (2.2 pounds) green chiles (poblanos)
  • 3/4 kilo (1.5 pounds)) tomatoes, chopped
  • 2 large onions, chopped
  • 4 tablespoons oil
  • 3 teaspoons salt
  • 1/2 kilo (1.1 pounds) of queso fresco or farmer’s cheese, crumbled

Before beginning, know that chiles contain an oil that is very irritating to the skin and eyes so please be careful when you are working with these or any other chiles not to rub your nose or eyes or anything else until you are sure no more chile oil remains on your hands. Some people recommend using gloves when handling chiles but I find it bothersome. However you choose, please be careful.

Toast the chiles over an open flame or on top of a griddle or\until the skin turns black. Place them in a plastic bag and let them set a while. This step makes the next one easier – peel the chiles. Once they are all peeled, slit them open, discard the top, remove the seeds and veins and slice into thin (1/4 inch) strips.

In a heavy skillet heat the oil until it smokes and add the onions, tomatoes and salt. Saute until onions are tender then add the chiles. Lower flame to medium and saute for another 20 to 30 minutes. Top chiles with cheese and serve.

Serve with:

Serve as a main dish with refried beans and tortillas
Turn them into tacos and burritos
Serve as a side dish.


You can usually tell how hot the chiles will be when you are cleaning them. If some seem a little too hot for you, try soaking them in warm salted water for 15 to 30 minutes first, then rinse and proceed.

Link to source article
A guide to Mexican cheeses: Recipes

Published or Updated on: November 1, 2000 by Karen Hursh Graber © 2000

Published or Updated on: October 28, 2014 by Karen Hursh Graber © 2008

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