Rajas con Queso - joe-possum/recipes GitHub Wiki

Ingredients

• 10 Poblano chiles
• 1 large white onion
• 1 cup corn kernels
• 3 cloves garlic
• ¾ cup crema agria
• ¾ cup shredded Oaxaca cheese
• corn tortillas
• 1 tsp salt

Procedure

Roast chilies at 500°F until skin starts to blacken. Place in covered bowl to steam. Remove skin.

Slice onion and chilies into ¼ inch strips.

Finely chop the garlic.

Sauté onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.

Add the chiles and cook for another 4 minutes.

Add the corn and cook for 2 minutes.

Turn off the heat and add the cream. Stir to incorporate.

Add the cheese and stir continually until the cheese is just melted.

Salt

Serve immediately on hot tortillas.

• Categories: Mexican
• 6/8/23 Corn tortillas are a bit of a challenge. Package recommends comal 450-500°F. Estimate needs 1 tsp salt. Air fry until most of skin is starting to blacken, green skin is difficult to peel.