Roasted Green Chiles with Buttermilk and Cheese

Rajas con Suero y Queso Asadero


Preparation info

  • Difficulty


  • 12 to 14


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mi mamá always made this delicious staple to eat with frijoles de la olla. The suero (whey) has made this recipe uniquely ours and gives the green chile a creamy tang and perfect saltiness. We especially love this dish as a part of our Thanksgiving menu. In fact, she made this dish for us for our last Thanksgiving celebration with her, two months before she passed away. I roasted the green chiles and she peeled off the skins. She sat in her wheelchair at the kitchen table, where she always loved to be, giving me instructions. I hope your family enjoys this unique chile dish as much as we do!


  • 1 tablespoon olive oil
  • ½ Spanish yellow onion, chopped
  • 3 cloves garlic, chopped, or 1 tablespoon garlic powder
  • 1 tomato, chopped (optional)
  • 1 tablespoon flour
  • 13 Anaheim chiles, roasted and peeled, thinly sliced
  • 1 to 2 jalapeño peppers, roasted and peeled, chopped (optional for extra spice)
  • cups suero (whey) or buttermilk
  • 2 cups shredded asadero cheese
  • Salt to taste


Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.

Add garlic and cook for 1 minute, stirring constantly so as not to burn the garlic.

Add tomato (optional) and stir. Add flour and stir for another 2 minutes.

Add the roasted Anaheim chiles and jalapeño peppers and let simmer for 2 minutes, stirring constantly to combine all the flavors together.

Add the suero and bring to a boil. Stir in the cheese. Cover and remove from the heat. Allow the cheese to melt before serving. Add salt to taste.