Rajas Con Queso Peppers With Cheese Recipes

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RAJAS CON QUESO (PEPPERS WITH CHEESE)



Rajas Con Queso (Peppers With Cheese) image

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

1/4 cup butter (1/2 stick)
2 teaspoons chopped garlic
4 red bell peppers, cut into 1/4-inch strips
4 poblano chiles, seeded, cut into 1/4-inch strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated monterey jack cheese
1/4 cup coarsely chopped fresh cilantro

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.

TAMALES DE RAJAS CON QUESO



Tamales de rajas con queso image

The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers. I used Queso Fresco in this recipe. Tamales de Rajas Con Queso.

Provided by Mely Martínez

Categories     Antojitos

Time 30m

Number Of Ingredients 10

2/3 cups of Lard*
2 cups corn flour for Tamales
1/2 teaspoon baking powder
1 3/4 cup warm chicken broth
Salt to taste
3 Poblano Peppers
1 Queso fresco or Queso Ranchero
1 1/4 cup of Salsa**
16 Corn Husks (plus extra to tie the tamales and for the steaming pot.)
Extra salsa and Mexican Cream to drizzle your tamales.

Steps:

  • Roast the Poblano peppers, either in your broiler or on a stovetop flame. Place inside a plastic bag for 3 minutes to steam.
  • Gently remove skins and seeds from the Poblanos, with your hands then cut them into strips.
  • Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.
  • In a large bowl, beat the lard until it's full, about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
  • Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough has to be soft and fluffy. Season with salt.
  • Chop the Queso Fresco (cheese) into 1-inch pieces and place in a bowl.
  • Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack. Place a small coin at the bottom of the pot, that way if the pot needs more water, the coin will rattle and make noise. When adding more water to the pot, make sure to add it as close to the wall of the pot as possible.
  • To form the tamales, using a large spoon, spread about 3 tablespoons of corn dough. Then add 1 tablespoon of salsa. Top with some pieces of Queso Fresco and Poblano Peppers strips.
  • Fold the right side of the corn husk to the center of the Tamal and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamal using a thin strip of corn husk. Repeat this process to from all the tamales.
  • Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
  • To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn't stick to the tamal when removed, then your tamales are ready.
  • Serve with red or green salsa.

Nutrition Facts : Calories 247 kcal, Carbohydrate 19 g, Protein 6 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 13 mg, Sodium 460 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)



Poblano and Cheese Tamales (Tamales de Rajas con Queso) image

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h58m

Yield 24

Number Of Ingredients 11

corn husks
10 ounces poblano peppers
1 ¼ pounds fresh tomatillos, husks removed
11 ounces lard, divided
1 onion, chopped
salt and ground black pepper to taste
3 tablespoons chopped fresh cilantro
4 ½ cups masa harina
2 teaspoons baking powder
1 ¾ cups chicken broth, or as needed
2 ½ cups sliced Monterey Jack cheese

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
  • Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
  • Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g

RAJAS CON QUESO



Rajas Con Queso image

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

5 -6 fresh poblano peppers
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4 inch thick
1 (16 ounce) container sour cream
chicken bouillon granule, to taste
1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

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 CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

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

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

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

RAJAS CON QUESO



Rajas con Queso image

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

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

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

CHEESE WITH ROASTED CHILE TAMALES: TAMALES DE QUESO CON RAJAS



Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

2 bags corn husks, separated and cleaned
8 cups dry masa flour (coarse grade)
1 1/2 cups shortening, heated
1 1/2 tablespoons salt
1 tablespoon baking powder
1/2 cup chili powder
1 to 2 quarts chicken broth, heated
1 1/2 pounds mild Cheddar, grated
1 1/2 pounds Monterey jack, grated
1 pound container Asiago spread
1 1/2 pounds jalapenos, roasted and peeled
1 1/2 pounds Anaheim chiles, roasted and peeled

Steps:

  • Place corn husks in clean kitchen sink with plug to hold water, pour very hot water over husks and let soak. Take husks out of water and allow to drain in dish drainer (try to stand them straight up so that the water will drain easier).
  • For the Masa: Place all dry ingredients in mixer and blend. Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes. Pour 1 quart of the hot chicken broth into mixture slowly so as not to splash. Mix on medium until incorporated. Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus (spreadable). Mix on high for about 5 minutes to make it light and fluffy. Stir in the chiles.
  • Mix all the cheese together and then make logs the size of a frankfurter, about 5 inches long and 3/4-inch thick. Cover and refrigerate.
  • Take masa and husks to your area to begin spreading the masa. Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top. Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer.
  • When you have completed all of the stuffing and rolling, place them in the steamer and put on the stove top. Bring the steamer to a rolling boil and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done.

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