Creamy Rajas con Queso with Corn and Potatoes
Creamy Rajas con Queso with Corn and Potatoes
Ingredients
For the Roasted Poblano Peppers
- 4 poblano peppers
For the Fried Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rajas con Queso
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups fresh or frozen corn kernels, if frozen, do not thaw
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Roast the poblano peppers: Preheat your oven broiler to high. Place the poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning occasionally, until the skin is charred and blistered all over. Alternatively, you can char them directly over a gas flame.
⏱️ 15 min
- 2
Steam the peppers: Once charred, immediately transfer the hot peppers to a heat-proof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes. This helps loosen the skin.
⏱️ 15 min
- 3
Prepare the peppers: Once cooled enough to handle, peel the skin from the peppers. Remove the stems and seeds. Slice the peeled peppers into 1/4-inch wide strips (rajas). Set aside.
⏱️ 5 min
- 4
Fry the potatoes: While the peppers are steaming, heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the cubed potatoes in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Season with salt and pepper. Remove from the pan and set aside.
⏱️ 15 min
- 5
Sauté aromatics: In the same skillet (no need to clean), melt the butter over medium heat. Add the diced yellow onion and cook for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 6
Combine ingredients: Add the corn kernels and the prepared poblano rajas to the skillet. Cook for 3-5 minutes, stirring occasionally, until the corn is tender and slightly browned.
⏱️ 8 min
- 7
Make it creamy: Pour in the heavy cream and add the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce. Reduce heat to low.
⏱️ 5 min
- 8
Add cheese and potatoes: Stir in the shredded Monterey Jack cheese until melted and the sauce is thick and bubbly. Gently fold in the fried potatoes. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min
- 9
Serve: Serve hot, garnished with fresh cilantro if desired. This dish is excellent on its own or as a side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Rajas con Queso with Corn and Potatoes
Ingredients
For the Roasted Poblano Peppers
- 4 poblano peppers
For the Fried Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rajas con Queso
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups fresh or frozen corn kernels, if frozen, do not thaw
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Roast the poblano peppers: Preheat your oven broiler to high. Place the poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning occasionally, until the skin is charred and blistered all over. Alternatively, you can char them directly over a gas flame.
⏱️ 15 min - 2
Steam the peppers: Once charred, immediately transfer the hot peppers to a heat-proof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes. This helps loosen the skin.
⏱️ 15 min - 3
Prepare the peppers: Once cooled enough to handle, peel the skin from the peppers. Remove the stems and seeds. Slice the peeled peppers into 1/4-inch wide strips (rajas). Set aside.
⏱️ 5 min - 4
Fry the potatoes: While the peppers are steaming, heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the cubed potatoes in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Season with salt and pepper. Remove from the pan and set aside.
⏱️ 15 min - 5
Sauté aromatics: In the same skillet (no need to clean), melt the butter over medium heat. Add the diced yellow onion and cook for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 6
Combine ingredients: Add the corn kernels and the prepared poblano rajas to the skillet. Cook for 3-5 minutes, stirring occasionally, until the corn is tender and slightly browned.
⏱️ 8 min - 7
Make it creamy: Pour in the heavy cream and add the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce. Reduce heat to low.
⏱️ 5 min - 8
Add cheese and potatoes: Stir in the shredded Monterey Jack cheese until melted and the sauce is thick and bubbly. Gently fold in the fried potatoes. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min - 9
Serve: Serve hot, garnished with fresh cilantro if desired. This dish is excellent on its own or as a side.
⏱️ 1 min