If we talk about Rajas, not everyone knows what we are talking about. But, if on the contrary we talk about Chile there they will be nodded: today in Paulina cuisine we are going to talk about cheese , those thin strips or slices of Chile that are used in Mexican cuisine. Welcome!
The rajas are appreciated for their soft and juicy texture, as well as by the unique flavor they bring to the dishes. They are an important part of Mexican cuisine and although they can be an unique entrance or dish, they are also used to add a touch of heat and complexity to other culinary preparations.
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Characteristics that make cheese rajas so special
Cheese rajas are a typical Mexican cuisine dish, specifically from the Puebla . It is believed that its origin dates back to the colonial era, when the poblano chiles were cultivated in the region and combined with local cheeses.
The term "Rajas" comes from Spanish and refers to the slices or fine cuts, usually from poblano peppers. As we have already told in other recipes, for example that of chiles in Nogada and that of creamy green spaghetti with poblano chili , the poblano chili has a slightly spicy flavor so we are going without fear.
Cheese rajas are very versatile and can be used in various ways. In addition to serving as the main dish, garnish or filling, they can also be added to soups, rice, tamales or even as a pizzas and hamburgers.
Although Oaxaca cheese is the most traditional to prepare the rajas, other types of cheese can be used according to personal taste. Some popular options include Chihuahua cheese, panela cheese, asadero cheese or Manchego cheese. But as you will see, we always talk about cheeses with a lot of presence and special.
Cheese rajas are an excellent option for vegetarians, since they do not contain meat . They are a tasty and substantial alternative for those who prefer to avoid products of animal origin.
Poblan chiles, the star of the rajas with cheese
To prepare the rajas, people are used due to their soft and slightly spicy flavor. These chiles are roasted to remove their skin and then cut into strips. You can leave the seeds if you want a little more spicy, or they can be removed to get a softer flavor.
Chiles strips are cooked in a sauce, which can be made of tomato, cream, chicken broth or a combination of ingredients. They are also usually added onion and garlic to give more flavor. The sauce is cooked until the chiles are tender and the mixture has a thick consistency.
Rajas with spicy cheese: yes or no?
Let's go back to the theme of the spicy. When we talk about Chile we think of spicy but the spicy level of the rajas can vary according to preferences. For a softer dish, remove the seeds and veins of the poblass chiles before cooking them. For a more spicy flavor, leave some seeds or use more spicy chili peppers, such as jalapeños.
Regardless of the Chile used, the dish can be softened by making the rajas with cream and cheese. The cream provides a soft and dairy flavor that complements chiles and cheese, adding a note of freshness and smoothness to the plate.
How to accompany the rajas with cheese?
Cheese rajas are usually served with hot corn tortillas , which can be used to make tacos or cheese. They can also be accompanied with rice, refused beans, guacamole , green sauce or sour cream, according to tastes and preferences.
If you want to add more flavors and textures to your rajas with cheese, you can consider adding other ingredients. For example, they can incorporate sauteed mushrooms, fresh corn (corn), tomatoes or even spinach. These ingredients will complement the rajas and add more variety to the plate.
4 tips to easily peel the poblano peppers for cheese rajas
- Roasted in the hornal : place the chiles directly on the flame over medium-high heat. With some tweezers, hold the peppers on the stem and turn them from time to time to roast them uniformly. Intense heat will carbonize the skin of the chiles, facilitating their peeling later.
- Roasted in the oven : preheat the oven to 200 degrees. Place the chiles on a baking tray and put them in the oven for about 15-20 minutes, until the skin is carbonized and blistering.
- Plastic bag : Once the chiles are roasted and their carbonized skin, place them in a plastic bag preferably with airtight closure. This will help create a steam environment facilitating the peeling of the chiles. Leave them in the bag for about 5-10 minutes.
- Pelado : Past the rest time in the bag, remove the chiles and one by one, remove the carbonized skin. It can be done with your hands, gently rubbing the skin, or you can also use a knife to scrape it. The skin should easily detach, revealing the soft and roasted meat of the chiles.
Rajas recipe with cheese
If they have plenty of rajas with cheese, they can refrigerate them in a hermetic container for up to 3 days. By reheating them, make sure to do it gradually already a medium-low fire to prevent the cheese from burning or becoming gummy.
Yield : 4 portions
Preparation time : 50 minutes
Ingredients for cheese recipe
- 4 large and skin -free poblanus peppers
- 1 white onion, cut in Juliana
- 2 garlic cloves, chopped
- 200 gr of Oaxaca cheese (or any other cheese that easily melt)
- 2 tablespoons of vegetable oil
- Salt to taste
How to make rajas with easy cheese and in 4 steps
- In a large pan heat the vegetable oil over medium heat. Add the onion and garlic chopped and cook until they are soft and slightly golden.
- Cut the chiles very clean and skinless. Throw the strips in the pan and cook for about 5 minutes stirring occasionally, so that the flavors are mixed. Salar to taste.
- Crumble or grate the Oaxaca cheese and scatter generously on the straws. Reduce low fire and cover the pan with a lid to allow cheese to melt slowly.
- Once the cheese is completely melted, remove the pan from the heat and serve the red cheese.
