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Rajas Con Queso

Recipe from: Taco Bus

Head down to Tampa Bay, Florida, to hop on the Taco Bus for their Cochinita Pibil, Rajas con Queso and a very tasty Butternut Squash Tostada.

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5 poblanos (mild chili peppers)
1 tablespoon corn oil
1/2 cup corn kernels, cooked fresh on cob and then cut off for best results
1/4 cup onion, diced
1/2 cup red tomato, diced
1 cup Queso Fresco cheese
1 cup sour cream
1 jalapeño pepper (optional)
8 tostadas or corn tortillas

Put the poblanos in an open flame to burn the skin. Turn them around with the help of metal tongues to help flame all the corners and spots on the pepper. When all the skin is black put the poblanos inside of a plastic bag and close it so the steam will accumulate inside of the bag to help release the skin. With the help of a napkin take all the charred skin away. Do not rinse in water because the flavor of the pepper will be lost in the water. Cut the stem away, remove the seeds, and cut the poblanos into strips. Set aside.

Cut the Queso Fresco cheese in strips (like French fries). Set aside.

In a wide pan heat the oil to medium-high. Fry the onion until translucent. Then add the tomato and fry until cooked. Add the corn, cook for 1 minute. Then add the sour cream and Queso Fresco. Turn the heat down to medium and warm the mixture (don’t let it boil or the cream might break). Then add the poblano pepper strips and stir. Warm for 1 minute. If the poblano is too crunchy or raw, cook for few minutes longer until it is soft.

Salt to taste, and serve on crunchy tostadas or in warm corn tortillas as tacos.

If you like it hot, you can also char a jalapeño pepper in the flame. Remove the stem but don’t peel or seed. Dice very small and add to the finished mixture. Before adding the jalapeño, remember that poblano peppers are usually mild but sometimes they can be spicy, so adding more heat might not be necessary.

Yields: 8 Servings