Rajas y Queso Quesadillas

Name: Rajas y Queso Quesadillas
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 medium peppers poblano peppers, charred and peeled; 8 tortillas large fresh corn tortillas; 2 cups (200 g) shredded quesadilla cheese or oaxaca cheese, shredded; 2 tablespoons (30 g) unsalted butter; ½ large onion (200 g) white onion, thinly sliced (optional); salt, to taste; ½ cup (120 ml) sour cream (optional); ¼ cup (10 g) fresh cilantro leaves, chopped (optional)

From the MyKitchenBank Kitchen

Soft corn tortillas filled with charred poblano pepper strips (rajas), melted cheese, and caramelized onion, cooked on a cast iron skillet until golden and crispy. This classic Mexican street food is elegant in its simplicity—just three core ingredients, deeply flavored and wholly satisfying.

Prep: 10 min
Cook: 29 min
Wait: 5 min
Total: 44 min
Makes: 4 quesadillas

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Steps

Before you start

Have all ingredients prepped and ready
Use a cast iron skillet or heavy-bottomed griddle for best results and even heat distribution
Fresh corn tortillas work best; if using packaged ones, warm them briefly so they're pliable and won't crack

1
Char the poblano peppers
- Hold each poblano pepper over an open flame on your stovetop using tongs, or place them directly on a gas burner.
- Rotate occasionally using tongs until the skin is completely blackened and blistered on all sides, about 8–10 minutes total.
- You want the skin to char completely but not burn through to the flesh.
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Ready when: Skin is completely blackened and blistered on all sides
Tip: Use tongs to avoid burned hands. The more you char the skin, the easier it will peel.
2
Cool and peel the peppers
- Transfer the charred peppers to a plastic bag or covered bowl and let them steam for 5 minutes.
- This loosens the skin significantly.
- Once cool enough to handle, gently rub the skin under cool running water; it should come off easily in strips.
- Remove any remaining seeds and white membrane.
- Slice the peeled peppers into ¼-inch-wide strips (rajas) and set aside.
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Ready when: Skin rubs off easily; rajas are sliced into strips
Tip: The steaming step is crucial—don't skip it or the skin won't peel cleanly.
3
Sauté the onion and rajas
- Heat 1 tablespoon of butter in your 10-inch skillet over medium heat.
- If using onion, add the sliced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the poblano rajas, season lightly with salt, and cook for another 1–2 minutes until warmed through.
- Transfer to a plate and set aside.
- (If omitting onion, simply warm the rajas for 1–2 minutes with a pinch of salt.)
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Ready when: Onion is soft and golden; rajas are warm
Tip: Cooking the rajas with the onion and butter melds the flavors and makes them mellow and sweet.
4
Warm the tortillas
- Wipe out your skillet if needed.
- Heat it over medium heat.
- Warm each tortilla for about 20–30 seconds on each side, working in batches.
- Stack them on a plate as you go to keep them soft and pliable.
- This prevents them from cracking during assembly and cooking.
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Ready when: Tortillas are warm and flexible
Tip: Warm tortillas are much less likely to tear when you fold them.
5
Assemble the quesadillas
- Place 4 tortillas on a clean work surface.
- On one half of each tortilla, layer about ¼ cup of shredded cheese, followed by a generous handful of the rajas mixture (2–3 tablespoons per quesadilla), and then another ¼ cup of cheese on top.
- Fold each tortilla in half to enclose the filling tightly.
- You'll have 4 assembled quesadillas.
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Ready when: Quesadillas are folded and filling is contained
Tip: Layering cheese on both sides of the rajas helps bind the filling and prevents it from leaking during cooking.
6
Cook the quesadillas until golden
- Increase the skillet heat to medium-high.
- Add the remaining 1 tablespoon butter.
- Once melted and foaming, carefully place 2 quesadillas in the skillet (don't overcrowd).
- Cook for 2–3 minutes until the tortilla on the first side is golden and crispy.
- Gently flip and cook the second side for 2–3 minutes until golden and the cheese is completely melted.
- Transfer to a serving plate.
- Repeat with the remaining 2 quesadillas, adding a touch more butter if needed.
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Ready when: Tortillas are golden and crispy on both sides; cheese is fully melted inside
Tip: Don't flip too early—wait until the first side is golden and crispy. Use a thin spatula to flip gently so the filling doesn't spill out.
7
Serve immediately
- Slice each quesadilla in half if desired.
- Top with fresh cilantro if using, and serve hot with sour cream on the side for dipping or spreading.
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Tip: Quesadillas are best enjoyed immediately while the cheese is still warm and melty.

Good to know

Tips

For the best char on poblano peppers, hold them directly over a gas flame. If you have an electric stove, place them on a rimmed baking sheet under the broiler at 500°F (260°C), turning every 2 minutes until blackened.
Use fresh corn tortillas from a Mexican market or bakery made that day if possible; store-bought packaged tortillas are often drier and more prone to cracking.
The rajas filling can be embellished with crema, sliced jalapeños, or epazote, but the classic version with just poblano, onion, and cheese is elegantly simple and lets each ingredient shine.
Don't skip warming the tortillas before assembly—this makes them pliable and keeps them from tearing when you fold and cook them.

Make ahead

The rajas can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Assemble and cook the quesadillas fresh for best results.

Storage & reheating

Quesadillas are best eaten immediately, but leftovers can be refrigerated for up to 2 days in an airtight container. Reheat in a 350°F (175°C) skillet over medium heat for 2–3 minutes per side until warm and crispy. They do not freeze well, as the tortilla texture suffers.

Substitutions

poblano peppers → Anaheim peppers or green bell peppers. Anaheim peppers provide similar mild heat; bell peppers work but are less traditional and less flavorful.
shredded quesadilla cheese or oaxaca cheese → Monterey Jack, fresh mozzarella, or asadero cheese. Any mild, melting cheese works; oaxaca is most authentic but mozzarella is easier to find.
large fresh corn tortillas → Flour tortillas. Use 6–8 inch flour tortillas; they're easier to work with but less traditional.
unsalted butter → Vegetable oil, coconut oil, or lard. Use any neutral cooking fat; lard is traditional in Mexico for authentic flavor.