Recipe courtesy of Cynthia Garcia

Rajas con Queso

Save Recipe
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
Share This Recipe

Ingredients

Directions

  1. Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
Queso Fundido
PREMIUM
Ree Drummond

Queso Fundido

31m Easy 99%
CLASS
Mac and Cheese Queso with Sausage
PREMIUM
23m Easy 99%
CLASS
Mexican Flour Tortillas
PREMIUM
14m Easy 100%
CLASS
Chili con Queso
PREMIUM
25m Easy 99%
CLASS

Stuart O'Keeffe

Chili con Queso

20m Easy 98%
CLASS
Gabriela Rodiles

Loaded Queso

26m Easy 100%
CLASS