A northern Mexican side dish of rajas — roasted, peeled poblano chile strips — simmered with onions, cream, and melting asadero cheese (or Chihuahua cheese). A simple, comforting dish that pairs with everything from grilled meats to beans and rice. A staple of northern Mexican home cooking, particularly in Chihuahua and the Mennonite cheese-producing regions.
Rajas con asadero is a classic side dish of northern Mexico. The poblano chile (roasted and cut into strips, called 'rajas') is a foundational ingredient of central and northern Mexican cooking. The combination with cream and asadero cheese (a fresh, stringy melting cheese from the Chihuahua region) reflects the dairy-rich cooking of northern Mexico, particularly the Mennonite cheese-producing areas of Chihuahua. The dish is a homestyle staple, served alongside grilled meats (carne asada), beans, and rice, and is also popular as a filling for tacos and quesadillas.
A scoop of rajas con asadero delivers soft, slightly smoky poblano strips in a creamy, melted cheese sauce with sweet sautéed onions. The poblano has a gentle, earthy warmth; the cheese is gooey and mild; the cream adds richness. Eaten as a side, or spooned into a warm flour tortilla as an instant taco.
Rajas con asadero's character depends on the poblano treatment. The chiles are roasted whole over an open flame until the skin blisters and chars, then steamed in a closed container (which loosens the skin), peeled, seeded, and cut into strips ('rajas'). This charring develops Maillard flavors and a soft texture. The rajas are then simmered briefly with sautéed onion, cream, and asadero cheese (which melts smoothly into the cream, forming a sauce). The poblano's mild heat (it's one of the least spicy Mexican chiles) makes the dish family-friendly.
Variations
Chihuahua (menonita) cheese is the classic substitute for asadero; corn kernels are sometimes added; a little chipotle can add smoke.
On the Palate
Where Rajas con Asadero sits in the Mexican flavor cloud
Ingredients
Serves 4How it's made
6 steps · 25 min active + 10 min waiting
- 115 min
Roast whole poblano chiles over open flame until skin blisters and chars; seal in a bag 10 minutes; peel; remove stems and seeds; cut into strips.
Watch outChar the poblanos until the skin blisters black, then steam them sealed — the steaming loosens the skin so it peels clean; skip it and the skin clings.
- 28 min
Sauté sliced onion in butter or oil until soft and golden.
- 33 min
Add the poblano strips; sauté 3 minutes.
- 45 min
Add Mexican cream and a little milk; simmer briefly.
- 53 min
Add shredded asadero (or Chihuahua) cheese; stir until melted and smooth.
Watch outStir the cheese in over low heat until it melts smooth into the cream — too hot and it seizes and turns stringy and greasy instead of saucy.
- 61 min
Season with salt; serve as a side with grilled meats, beans, or rice, or as a taco filling.
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