Chile Strips in Creamy Cheese Sauce

Rajas con Crema

Preparation info
  • 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This often accompanies grilled meats. It is also good with either flour or fresh corn tortillas. In Mexico the cheese would be asadero or “roasting” cheese, which is of the same general type as mozzarella and makes nice, long strings when it melts.


  • 6 fresh chiles, either poblano or Anaheim, roasted or fried, peeled, and seeded;


Cut the chiles lengthwise into strips about ¼ inch wide.

Heat the lard or oil in a large saucepan over high heat until rippling. Add the garlic and cook, stirring, 1 to 2 minutes, pressing the garlic with the back of a spoon to release the flavor. Remove the garlic and discard. Reduce the heat slightly; add the onion and cook for 3 minutes, stirring occasionally. Add the chile strips an