Papas con Rajas y Queso Fresco

Name: Papas con Rajas y Queso Fresco
Prep time: 15 min
Cook time: 46 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs (900 g) russet potatoes, halved lengthwise; 3 tbsp (45 ml) olive oil; to taste salt; to taste black pepper, freshly ground; 4 medium (about 1.5 lbs) (680 g) poblano peppers; 1 medium (about 6 oz) (170 g) yellow onion, thinly sliced; 3 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) heavy cream; ½ cup (120 ml) whole milk; 2 tbsp (28 g) unsalted butter; to taste white pepper, ground; 8 oz (225 g) queso fresco, crumbled; 2 tbsp (8 g) fresh cilantro, chopped (optional); 1 whole lime, cut into wedges

From the MyKitchenBank Kitchen

A classic Mexican comfort dish featuring roasted golden potatoes topped with creamy poblano pepper rajas and crumbly queso fresco. The poblano peppers are charred until blackened, peeled, and cooked down in a luxurious cream sauce with caramelized onions. This elegant yet humble side dish balances earthy roasted potatoes, smoky poblano peppers, tangy fresh cheese, and rich cream for a restaurant-quality result that comes together in about an hour.

Prep: 15 min
Cook: 46 min
Wait: 10 min
Total: 1 hr 11 min
Makes: Serves 4 as a generous side dish, or 6 as a lighter accompaniment

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Ingredients

4 servings

For the roasted potatoes
2 lbs (900 g) russet potatoes, halved lengthwise
3 tbsp (45 ml) olive oil
to taste salt
to taste black pepper, freshly ground
For the rajas
4 medium (about 1.5 lbs) (680 g) poblano peppers
1 medium (about 6 oz) (170 g) yellow onion, thinly sliced
3 cloves (15 g) garlic cloves, minced
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
2 tbsp (28 g) unsalted butter
to taste white pepper, ground
For serving
8 oz (225 g) queso fresco, crumbled
2 tbsp (8 g) fresh cilantro, chopped (optional)
1 whole lime, cut into wedges

Equipment (8)

Broiler pan or rimmed baking sheet (for peppers)
Large rimmed baking sheet (for potatoes, 18×13 inches)
Medium skillet (10–12 inches)
Sharp chef's knife
Cutting board
Tongs or fork
Paper towels
Medium bowl with a lid or plastic wrap

Steps

Before you start

Position your oven racks so the broiler is at the top and another rack is in the center
Wash the potatoes and poblano peppers; have all ingredients measured and ready (mise en place)
Read through the timing—potatoes and peppers cook in parallel to save time
Have tongs or a fork on hand for turning peppers

1
Char the poblano peppersOven 500°F / 260°C
- Preheat the broiler to high.
- Line a broiler pan with foil.
- Arrange all 4 whole poblano peppers on the pan.
- Place the pan under the broiler 4–6 inches from the heat source.
- Broil for 8–10 minutes, turning every 2–3 minutes with tongs, until the skin is blackened and blistered all over.
- The peppers should look mostly charred with some black spots; this is exactly what you want.
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Ready when: Skin is blackened and blistered on all sides
Tip: Charring the skin is essential—the more blackening, the easier the peppers will peel. Rotate frequently so they char evenly.
2
Cool and sweat the peppers
- Transfer the charred peppers to a medium bowl and cover tightly with plastic wrap or a lid.
- Set aside for 10 minutes.
- The steam will loosen the charred skin from the flesh underneath.
3
Prepare and roast the potatoesOven 425°F / 220°C
- While the peppers cool, preheat your oven to 425°F (220°C).
- Line a large rimmed baking sheet with foil.
- In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, a generous pinch of salt, and a few grinds of black pepper until evenly coated.
- Spread them cut-side down on the baking sheet in a single layer.
- Roast for 25–30 minutes until the cut sides are deep golden brown and the centers are very tender when pierced with a fork.
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Ready when: Cut sides are deep golden brown; potatoes yield easily to a fork
4
Peel and seed the peppers
- Once the peppers are cool enough to handle, remove them from the bowl.
- Gently rub each pepper with your fingers or a damp paper towel to remove the blackened skin—it should slip off easily.
- Once mostly peeled, make a slit along one side of each pepper and carefully scrape out the seeds and white membrane.
- Rinse the peeled peppers under cool water to remove any remaining bits of skin or seeds.
- Discard all the charred skin and seeds.
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Ready when: All charred skin is removed and seeds are scraped out
Tip: Wet your fingers slightly or use a damp towel—this helps the skin slip off much more easily.
5
Cut peppers into rajas
- Cut each peeled poblano into ½-inch (1.3 cm) wide strips.
- You should have about 2½ cups of rajas.
- Set aside.
6
Sauté the onion and garlic
- Melt 2 tablespoons butter in a medium (10–12 inch) skillet over medium heat.
- Add the sliced yellow onion and cook, stirring occasionally, for 5–7 minutes until softened and beginning to turn golden at the edges.
- Stir in the minced garlic and cook for 1 more minute until very fragrant.
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Ready when: Onion is soft and golden; garlic is fragrant
7
Simmer the rajas in cream
- Pour the 1 cup heavy cream and ½ cup whole milk into the skillet with the onion and garlic.
- Add the poblano strips and stir gently to combine.
- Season with salt and white pepper to taste—begin with ½ teaspoon of each and adjust after tasting.
- Reduce the heat to medium-low and simmer uncovered for 5–8 minutes, stirring very gently once or twice, until the sauce thickens slightly and coats the back of a spoon.
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Ready when: Sauce is creamy and coats the back of a spoon; no raw-onion taste remains
Tip: Keep the heat moderate to prevent the cream from breaking. If sauce seems too thin, simmer another minute or two.
8
Plate and serve
- Arrange the roasted potatoes on a serving platter or divide among individual plates, cut-side up.
- Spoon the warm rajas and creamy sauce generously over the potatoes, distributing evenly.
- Top with the crumbled queso fresco and a sprinkle of fresh cilantro if using.
- Serve immediately with lime wedges on the side for squeezing.
- The hot potatoes will complement the warm, creamy rajas beautifully.
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Tip: Serve this dish immediately while the potatoes are still steaming and the rajas are warm.

Good to know

Tips

Charring the poblano skin completely is the key to easy peeling. The skin should be black and blistered all over—the peppers will look almost burnt, but that's exactly right.
Dampening your fingers or using a damp paper towel when peeling makes the charred skin slide off much faster and more easily.
Taste the rajas sauce before serving and adjust the salt and white pepper—the tartness of the queso fresco means the rajas should be well-seasoned underneath.
Keep the cream sauce at a gentle simmer to prevent it from breaking. If you see signs of separation, lower the heat immediately and stir in a splash of cold milk.

Make ahead

The rajas can be made 2–3 hours ahead and gently reheated on the stovetop over medium-low heat (add a splash of milk if the sauce has thickened). You can also char and peel the poblanos up to 1 day in advance—store them in a covered container in the refrigerator. The potatoes are best roasted fresh but can be held warm in a 200°F oven for up to 15 minutes if needed.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of cream if the sauce has thickened. The cooked peppers alone freeze well for 2 months, but the cream-based sauce can separate upon thawing.

Substitutions

poblano peppers → Anaheim chiles or green bell peppers. Anaheim chiles are milder and less smoky than poblanos; bell peppers are sweeter. Char and peel using the same method.
poblano peppers → Pasilla peppers. Darker and more complex in flavor than poblanos. Char and peel the same way.
queso fresco → Crumbly feta cheese or cotija cheese. Both have similar tangy, salty qualities and crumbly texture. Use the same amount.
heavy cream → Mexican crema or sour cream. Use all crema (no milk needed) or mix sour cream with milk in a 1:1 ratio. Do not boil sour cream, or it may separate; stir it in off-heat instead.