Chile Chilaca con Queso y Crema also known as Rajas con Queso is delicious and can prepared with minimal ingredients. This is the chile con queso dish that is popular through out Mexico. It is most often served as an appetizer or as a starter. it makes a great meatless meal for any time of the year. This Mexican version of chile con queso is very different from the Tex Mex version. But if I think about it now, it shares all of the same flavors, such as chile peppers and a great melting cheese.
*Some different add ins could be corn, zucchini or mushroom
* The Chile Chilaca, also known as Chile Pasilla(when dried) in it’s fresh form, is much like Chile New Mexico, Hatch and Anaheim, depending on where it is grown.
Tips~ The first time I prepared this dish, I used sour cream and it curdled. Although it looked terrible, it was still tasty. Since then, I learned a few tips on preventing that. Before adding to hot pan, make sure milk and sour cream/crema is at room temperature. You could also whisk in 1/2 tablespoon of flour to the sour cream. It will become a thickener and prevent curdling. If using real Mexican crema, no flour is needed. When preparing warm sauces with crema, temper the crema by whisking in a little of the hot liquid a little at a time before adding to pan. Always cook at a low simmer.
Chile Chilaca Con Queso (Green Chile with Cheese)
This recipe for green chile with cheese and crema makes a delicious appetizer or tasty taco filling!
- Olive oil
- 3 large chile chilaca or Anaheim peppers
- 1 poblano pepper
- 1 jalapeño
- 1 small sweet onion
- 1/4 cup milk at room temperature
- 1/3 cup Mexican crema at room temperature
- 1/3 teaspoon white pepper optional
- 8-10 ounces queso Oaxaca Asadero, Chihuahua or Monterrey jack , sliced into small cubes or shredded for a smoother finish.
- Salt to taste
You Will Also Need
- Corn or flour tortillas
- Your favorite salsa
- Preheat broiler to high for 5 minutes. Line a baking sheet with foil paper, set aside. Wash the peppers and place onto baking sheet. Peel and slice the onion in quarters. Place the veggies under the broiler for 14 to 18 minutes, turning halfway through cooking time. Remove from oven and cover with a kitchen towel. let cool.
- Once cooled, remove blistered skins from peppers, as well as seeds and stems. Slice the peppers and onions into thin strips and set aside.
In a large skillet, heat 1 tablespoon of olive oil to medium. Add the onions and peppers and cook just until warm.
Reduce the heat and stir in the milk, crema and white pepper to pepper mix. Cook on low heat for a few minutes or until it gets thick. Add in the cheese and cook just until slightly melted .Taste for salt and pepper, remove from heat. Serve with chips, warm tortillas and your favorite salsa.
Big Tip!! If using real Mexican crema, you do not need to use the flour. The mexican crema has a higher fat content than American sour cream and will hold up to the heat better when cooking. Can’t find crema, creme fraiche can also be used like Mexican crema.
*Today’s recipe is prepared with mostly Anaheim peppers, which are similar to chile chilaca from Mexico, but could most certainly be prepared with all poblano peppers.