Green Chile Rajas With Cheese

articles Food & Cuisine Recipes

Karen Hursh Graber


1 Kilo (2.2 lbs) Green peppers – poblanos
3/4 Kilo (1.5 lbs.) Tomatoes – chopped
2 Large onions – chopped
4 Tbsp. Oil
3 tsp.. Salt
1/2 Kilo (1.1 lbs.) of Queso Fresco or Farmer’s Cheese – crumbled

How to Prepare:

Before beginning, know that peppers 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 peppers not to rub your nose or eyes or anything else until you are sure no more pepper oil remains on your hands. Some people recommend using gloves when handling peppers but I find it bothersome. However you choose please be careful.

Toast the peppers 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 peppers. 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 peppers. Lower flame to medium and saute for another 20 to 30 minutes. Top peppers 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 peppers 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.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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