Burrito de Rajas con Queso

Name: Burrito de Rajas con Queso
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 large Poblano Peppers, roasted, peeled, seeded, cut into strips (rajas); 1 large White Onion, thinly sliced; 2 cloves of Garlic, minced; 1 cup Corn Kernels, from about 2 ears; 2 sprigs of Epazote, leaves chopped; optional but traditional; 180ml Mexican Crema; 200g Queso Oaxaca, or Queso Chihuahua; shredded; 1 tbsp Vegetable Oil; 1 tsp Fine Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 4 large (10")s of Flour Tortilla, 25–30 cm; 1 1/2 cups Refried Pinto Beans; 1 tbsp Vegetable Oil, for warming tortillas; optional

These comforting burritos combine smoky roasted poblano rajas with sweet corn, silky queso Oaxaca and creamy refried beans for a satisfying, cheesy filling. Enhanced with caramelized onion, garlic and a hint of epazote, they’re folded into warm flour tortillas and finished with a drizzle of crema for a deliciously gooey, authentic bite. Perfect for a relaxed weeknight dinner or casual gathering.

These comforting burritos combine smoky roasted poblano rajas with sweet corn, silky queso Oaxaca and creamy refried beans for a s... Show more

Health Grade

B- · Healthy

Time

50 min

Price

3,26 €

Calories

719 kcal

easy

meal prep

low sugar

kid friendly

Method

Wash the produce

Rinse the poblano peppers, white onion, garlic cloves, ears of corn, and epazote under cool water, then pat everything dry well. Dry peppers char much better than wet ones, so give them an extra wipe with a towel before roasting.

Heat the broiler

Preheat the broiler and let it get fully hot for 5 minutes so the peppers blister quickly instead of slowly softening.

Char the poblanos

Place the peppers on a foil-lined sheet pan and broil, turning as each side blackens, until they are blistered and charred all over but not collapsed, 12 to 18 minutes total. You want plenty of blackened skin here; that makes peeling easier and gives the filling its smoky flavor.

Steam the peppers

Transfer the hot peppers to a bowl and cover tightly with a plate or clean towel. Let them steam for 10 minutes so the skins loosen.

Prep the filling

Peel off and discard the charred poblano skins, then remove the stems and seeds and slice the flesh into thin rajas. Peel, halve, and thinly slice the onion; peel and mince the garlic; shuck the corn if needed and cut the kernels off the cobs; chop the epazote leaves if using; and shred the Queso Oaxaca if it is not already shredded.

Heat the skillet

Set a large skillet over medium heat for 1 minute, then add the vegetable oil and swirl to coat the pan.

Cook the vegetables

Add the onion with the fine salt and black pepper, and cook, stirring often, until softened and lightly golden at the edges, 5 minutes. Stir in the garlic and corn and cook until the garlic smells fragrant and the corn loses its raw look, about 2 minutes. Add the chopped epazote and the poblano strips and toss everything together for 30 seconds.

Finish the rajas

Lower the heat to medium-low and stir in the Mexican crema. Let it bubble very gently for 2 to 3 minutes until the vegetables are coated and the sauce looks slightly thickened. Turn off the heat, fold in the shredded cheese, and stir until melted and creamy. Taste and add a little more salt or pepper if needed.

Warm the beans

Warm the refried pinto beans in a small saucepan over low heat, stirring once or twice, until hot and spreadable, 3 to 5 minutes. If they seem very thick, loosen them with a spoonful of water.

Warm the tortillas

Heat a dry skillet or griddle over medium and warm each flour tortilla for 20 to 30 seconds per side, brushing very lightly with a little oil if you like, until flexible and steamy. Stack them under a clean towel as you go so they stay soft.

Roll the burritos

Spread about 1/3 cup of warm beans down the center of each tortilla, then divide the rajas con queso filling among them. Fold in the sides, roll tightly into burritos, and serve right away while the filling is hot and creamy.