Rajas Con Queso

Rajas Con Queso is a rich and creamy Mexican dip that combines the sweetness of roasted Anaheim peppers with the tanginess of Oaxaca and queso fresco cheese. With a hint of cumin and a sprinkle of fresh cilantro, this flavorful dip is perfect for snacking, entertaining, or as a delicious accompaniment to your favorite Mexican dishes.

Ready Time

45 mins

Yields

5 servings

Ingredients

2 cups fresh Anaheim peppers, roasted, peeled, and chopped
1 large onion, diced
2 cloves of garlic, minced
1 cup grated Oaxaca cheese or Monterey Jack cheese
1/2 cup grated queso fresco or feta cheese
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper, to taste

Instructions

Roast the Anaheim peppers by placing them on a baking sheet, drizzling with a little olive oil, and baking at 400°F for about 30-40 minutes, or until the skin is blistered and charred.

Remove the peppers from the oven and let them cool down.

Once cool enough to handle, peel off the skin, remove the seeds, and chop the flesh into small pieces.

In a large skillet, heat the tablespoon of olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the chopped Anaheim peppers to the skillet and stir to combine with the onion and garlic mixture.

Cook for about 2-3 minutes, stirring occasionally.

In a large bowl, combine the sautéed pepper mixture, grated Oaxaca cheese, grated queso fresco, chopped cilantro, ground cumin, salt, and pepper.

Stir until well combined.

Taste and adjust the seasoning as needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve the Rajas Con Queso chilled, garnished with additional cilantro if desired.

Notes

For best results, use fresh Anaheim peppers, as they have a sweeter and milder flavor than dried ones. If Oaxaca cheese is not available, you can substitute it with mozzarella or string cheese, but keep in mind it will change the flavor profile.

If you want a spicier version, add some diced jalapeños or serrano peppers to the skillet with the onion and garlic.

To roast the Anaheim peppers more efficiently, you can place them directly on the oven rack instead of a baking sheet. Let the peppers cool down completely before peeling and chopping them, as the skin will come off more easily.

You can make the Rajas Con Queso ahead of time and store it in the refrigerator for up to 3 days.

It’s perfect for a snack or as a side dish for tacos or grilled meats.