Name: Poblano Chile Slices and Queso Fresco (Rajas Con Queso)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper; 1 pound (455 g) queso fresco, cut into ½-inch (12-mm) cubes; 2 garlic cloves, sliced; ½ yellow onion, diced; 1½ cups (220 g) fresh corn kernels (from 2 ears corn); 2 medium Roma tomatoes, chopped; ¾ cup (180 ml) vegetable or chicken stock; ½ cup (120 ml) heavy cream; 1 tablespoon canola oil; 6 poblano peppers, roasted

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

Rajas translates to “slices.” So you can already imagine what this dish is going to look like. This recipe calls for fire-roasted poblano chiles, which are balanced out with the sweetness of yellow corn and the creaminess of queso fresco and a light cream sauce. It’s a recipe that my vegetarian friends will thank me for! Serve with Mexican Red Rice and Traditional Refried Beans.

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Ingredients

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