PREP Time
DIFFICULTY
COOK Time
Servings
4

Queso Crema and Rajas Dip

Ingredients

  • 1 package (10 oz.) of Cacique® Manchego, shredded

  • ½ cup Cacique® Crema Mexicana

  • 5 poblano chilies, roasted and peeled

  • 2 onions, thinly sliced

  • 1 cup cilantro, chopped

  • 1 tablespoon oil

  • 2 tablespoons garlic, chopped

  • Salt and pepper to taste

  • Corn or flour tortillas

Preparation Method
Char the skins of the poblano chilies over an open flame. Place in plastic bag to steam (10 minutes). Under running water, peel skins off of chilies. Open peppers, seed and de-vein them. Cut into ¼” strips. Saute onion, chile strips, and garlic in oil until soft. Add cilantro, Crema Mexicana and cheese. Heat slowly over low flame. Serve with corn or flour tortillas.
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