Recipe courtesy of
Show: Eat St.
25 min
15 min
8 servings


  • 5 poblano peppers
  • 1 jalapeno pepper, optional
  • 1 tablespoon corn oil
  • 1/4 cup onion, diced
  • 1/2 cup red tomato, diced
  • 1/2 cup corn kernels, cooked fresh on the cob and removed
  • 1 cup queso fresco cheese, cut in strips (like French fries)
  • 1 cup sour cream
  • Kosher salt
  • 8 tostadas or corn tortillas


Put the poblano peppers over an open flame to burn the skin, turning them with tongs to help flame all the corners and spots on the pepper. When all the skin is black, seal the peppers in a plastic bag so the steam will accumulate to help release the skin. Remove the charred skins using a napkin. Do not rinse the peppers; the flavor will be lost. Cut the peppers into strips, discarding the seeds, and set aside. 

Char the jalapeno pepper in the same way, if using, but dice very small without peeling or de-seeding. 

Heat the oil over medium-high heat in a wide pan. Fry the onions until translucent, and then stir in the tomatoes and fry until cooked through. Add the corn, cook for 1 minute, and then add the queso fresco and sour cream. Turn the heat down to medium and warm the mixture (don't let it boil or the cream might break), and then stir in the poblano peppers and jalapeno, if using, for 1 minute. If the poblano is too crunchy or raw, cook for a few minutes longer until soft. 

Season with salt and serve on crunchy tostadas or in warm corn tortillas as tacos.

Cook's Note

Before adding the jalapeno, remember that poblano peppers are usually mild but sometimes they can be spicy, so adding more heat might not be necessary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.



Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas

Recipe courtesy of Alma A Garcia

Rajas con Crema

Recipe courtesy of Gourmet Magazine

Rajas con Crema

Cin Chili Con Queso

Queso Fundido Con Poblano

Recipe courtesy of Linda Hacker

Chili Con Queso

Recipe courtesy of The Mont

Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)

Fried Plantains with Cheese: Plantanos Fritos con Queso

Rajas Salsa

Recipe courtesy of Linda Hacker

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here