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Rajas De Chiles Y Queso Manchego

Rajas De Chiles Y Queso Manchego recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 193.3
Dietary: Gluten-free, Vegetarian
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
  • 3 tablespoon Peanut oil
  • 1/2 cup Whole epazote leaves
  • 9 Poblano Or Anaheim chiles,
  • 1 teaspoon Sea salt, or to taste
  • 1/2 cup Heavy cream
  • 1 cup Milk
  • 12 oz Queso Manchego or Muenster Cheese,
Directions
  1. 1
    Roast the poblano or Anaheim chiles directly over a gas flame or under a broiler until the skins are charred and blistered all over.
  2. 2
    Place the roasted chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
  3. 3
    Peel off the charred skins, remove the stems and seeds, and slice the chiles into thin strips (rajas).
  4. 4
    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.
  5. 5
    Add the whole epazote leaves to the hot oil and fry, stirring constantly, until they wilt and release their aroma, about 2 minutes.
  6. 6
    Add the chile strips and salt to the pan and sauté, stirring frequently, for about 3 minutes until the chiles are tender-crisp.
  7. 7
    Reduce the heat to low to prevent scorching.
  8. 8
    Stir in the heavy cream and milk, mixing well to combine with the oil and chiles.
  9. 9
    Add the sliced Manchego or Muenster cheese to the skillet.
  10. 10
    Cook gently, stirring occasionally, until the cheese is completely melted and the sauce is smooth and creamy.
  11. 11
    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.

Keywords: rajas, poblano, manchego, cheese, epazote, chiles, mexican, side dish, creamy, roasted, anaheim, pepper sauce, vegetarian, comfort food, traditional, sautéed
Read it online: https://www.chefs-mate.com/recipe/rajas-de-chiles-y-queso-manchego/