Mexican · Dinner
Cheese and Poblano Pepper Stew
A rajas con queso style stew of roasted poblano strips simmered in a light tomato and cream base with melted Oaxaca and cream cheese, onion, and garlic. Spooned warm with corn tortillas, it balances smoky roasted chile heat against a rich, tangy, molten dairy body.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
480Calories
22.8gProtein
32.6gFat
28.3gCarbs
8.5gSugar
5.8gFiber
1047mgSodium
107mgChol
19.2gSat Fat
723mgPotassium
587mgCalcium
2.3mgIron
0.9mcgVitamin B12
58mgVitamin C
vegetarian
high-fiber
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Roast the poblano pepper directly over a gas flame until skin blisters and blackens on all sides, about 8 minutes, then wrap in a towel to steam for 5 minutes before peeling and slicing into strips.
2
Sauté
Heat the vegetable oil in a small saucepan over medium heat and cook the sliced onion and minced garlic for 4 minutes until the onion turns soft and translucent.
3
Simmer
Stir in the crushed canned tomatoes, poblano strips, salt, and black pepper; simmer over medium-low heat for 8 minutes until the tomato reduces slightly and smells sweet rather than raw.
4
Melt
Lower heat to low, stir in the whole milk and cream cheese, and stir constantly for 2 minutes until smooth; add the shredded queso Oaxaca cheese and stir for 2 minutes until melted and glossy.
5
Plate
Ladle the stew into a shallow bowl, scatter the chopped cilantro over the top, and serve with the warmed corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz142g queso Oaxaca cheese
- 2 oz56g cream cheese
- 22 large poblano pepper
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp whole milk
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 44 corn tortillas
- 2 tbsp2 tbsp cilantro
