If you need triple-tested, much-beloved recipes for your favorite Southern comfort foods, turn to the experts at Southern Living magazine’s test kitchen. Craving a new spin on an old favorite? The editors’ new collection, Texas BBQ, is stacked and loaded with everything you need to know to churn out perfect fare. Rajas con queso is the spicy star of taco night.
Popular in South Texas, rajas (Spanish for “slices”) are strips of poblano peppers typically served with cream during taquizas — taco parties. In this dip, Tex meets Mex with a blend of cheeses and sour cream, which tempers the often unpredictable heat of the poblanos.
- 2 pounds poblano peppers
- 1 cup thinly sliced white onion
- 1 garlic clove, minced
- Pinch table salt
- 2 teaspoons vegetable or corn oil
- 3/4 cup milk
- 1 tablespoon cornstarch
- 3 tablespoons crema or sour cream
- 1 1/2 cups shredded Monterey Jack or quesadilla cheese
- 1 cup shredded deli white American cheese
- Table salt and ground black pepper
- tortilla chips
For the rajas
Preheat the broiler. Line a baking sheet with aluminum foil. Broil the peppers on prepared baking sheet 5 inches from heat 12 to 15 minutes or until the peppers look blistered.
Place the peppers in a large zip-top plastic freezer bag; seal and let stand 10 to 15 minutes to loosen skins. Peel the peppers; remove and discard the seeds. Cut the peppers into strips.
Sauté the onion, garlic, and salt in hot oil in a medium skillet over medium 8 minutes or until tender. Stir in the pepper strips.
Combine the milk and cornstarch in a small bowl, stirring until smooth. Add the milk mixture to skillet. Bring to a light boil. Remove from heat; add the crema and cheeses, stirring until cheese is melted and mixture is creamy. Add the salt and pepper to taste. Serve immediately with the tortilla chips.