This classic Mexican side dish features roasted poblano or Anaheim chiles sautéed with epazote and then simmered in a creamy sauce of milk, cream, and Manchego cheese. The result is a velvety, savory mixture that balances the mild heat of the peppers with the sharp, nutty flavor of the cheese. It is an essential accompaniment for tamales, tacos, or burritos, adding a luxurious texture that complements heartier mains. The use of epazote adds a distinctive earthy note that elevates the dish beyond simple sautéed peppers. Perfect for weeknight dinners or festive gatherings, this recipe brings authentic home-style comfort to your table with minimal effort and maximum flavor.
Rajas De Chiles Y Queso Manchego
Description
This classic Mexican side dish features roasted poblano or Anaheim chiles saut&# 195;©ed with epazote and then simmered in a creamy sauce of milk, cream, and Manchego cheese. The result is a velvety, savory mixture that balances the mild heat of the peppers with the sharp, nutty flavor of the cheese. It is an essential accompaniment for tamales, tacos, or burritos, adding a luxurious texture that complements heartier mains. The use of epazote adds a distinctive earthy note that elevates the dish beyond simple sautéed peppers. Perfect for weeknight dinners or festive gatherings, this recipe brings authentic home-style comfort to your table with minimal effort and maximum flavor.Ingredients
Directions
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Roast the poblano or Anaheim chiles directly over a gas flame or under a broiler until the skins are charred and blistered all over.
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Place the roasted chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
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Peel off the charred skins, remove the stems and seeds, and slice the chiles into thin strips (rajas).
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In a medium-sized cast-iron skillet or heavy-bottomed pan, heat the peanut oil over medium-high heat until it just begins to smoke.
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Add the whole epazote leaves to the hot oil and fry, stirring constantly, until they wilt and release their aroma, about 2 minutes.
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Add the chile strips and salt to the pan and sauté, stirring frequently, for about 3 minutes until the chiles are tender-crisp.
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Reduce the heat to low to prevent scorching.
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Stir in the heavy cream and milk, mixing well to combine with the oil and chiles.
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Add the sliced Manchego or Muenster cheese to the skillet.
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Cook gently, stirring occasionally, until the cheese is completely melted and the sauce is smooth and creamy.
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Serve hot immediately, traditionally spooned over white rice (Arroz Blanco) or served alongside tamales.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 193.3kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 5.1mg1%
- Total Carbohydrate 22.5g8%
- Dietary Fiber 7.8g32%
- Sugars 0.0g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much.
Cheese Substitution: While Manchego provides a sharp, nutty flavor, Oaxaca cheese or Queso Fresco can be used for a milder, more traditional Mexican taste. Muenster is a good accessible alternative if specialty cheeses are unavailable.
Epazote: Epazote has a strong, distinct flavor. If you cannot find it, you can omit it, but the dish will lack its characteristic earthy depth.
Heat Level: Poblano chiles are generally mild to medium. If you prefer more heat, leave some seeds in the chiles or add a small amount of diced serrano or jalapeño pepper.
