Rajas con Queso

Rajas is a traditional Baja California dish of sautéed mild chiles and onions. They are usually served with meat or pork carnitas or as a tortilla filling.

There are many variations. You want to use large (mild or sweet) chiles, such as bell peppers, poblanos, anaheims, anchos, or pasillas, in any combination. They can be fresh, fresh roasted, canned roasted, or dried (fresh is best; if dried, refresh them; if roasted, add to sautéed onions at end).

You can use a white onion, a yellow onion, or scallions.

The finished dish is optionally richened with heavy Mexican crema and called rajas con crema. If used as a tortilla filling, use shredded jack cheese instead, and you get rajas con queso.

Rajas con Queso

Serves 6

¼ c (½ stick) butter
2 t chopped garlic
4 red bell peppers, cut into ¼-inch-thick strips
4 poblano chiles, seeded, cut into ¼-inch-thick strips
12 green onions, cut into matchstick-size strips
1½ c grated Monterey Jack cheese
¼ cup coarsely chopped cilantro

Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes.
Add cheese and simmer until cheese melts. Stir in cilantro. Season with salt and pepper.