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Papas con rajas brings together the comforting earthiness of potatoes with the gentle smoky warmth of roasted poblano peppers all held together with melty cheese for a classic Mexican dish that feels both homey and bold. I return to this recipe whenever I want to feed family and friends a meal that is both satisfying and easygoing with ingredients I usually have on hand.
I remember making papas con rajas for a potluck and being surprised at how quickly the dish was devoured. Friends still ask when I will make it again and it always brings back that kitchen-table laughter.
Ingredients
- Potatoes: choose firm waxy potatoes like Yukon Gold for best texture as they hold their shape when cooked and absorb flavor well
- Water: ensures the potatoes cook evenly before adding them to the skillet
- Olive oil: adds richness and helps with sautéing the onion for depth
- Onion: white or yellow onions provide a gentle sweetness and form the flavor base so use fresh
- Poblano peppers: look for glossy firm peppers for easier roasting and a mild peppery taste
- Salt: enhances every ingredient so sprinkle to taste after the cheese melts
- Shredded cheese: use a melting cheese like Oaxaca Monterey Jack or mozzarella for a creamy finish shred your own for better texture and flavor
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel and cut the potatoes into cubes aiming for consistent size to ensure even cooking. Place them in a pot and pour enough water to fully submerge the pieces. Bring the water to a rolling boil then lower the heat and simmer for about ten minutes or until the potatoes yield easily to a fork. Drain carefully and set aside uncovered so they do not steam themselves into mush
- Sauté the Onions:
- Heat olive oil in a large skillet over medium heat until it shimmers. Add diced onion and cook just until translucent about one minute do not rush this part. Stir often so the onion softens without browning enhancing its natural sweetness
- Combine the Poblanos:
- Add the roasted peeled and sliced poblano strips to the skillet. Stir gently with the onion and cook for about one to two minutes. The poblanos release their aroma and blend with the onion for the signature rajas taste
- Mix in the Potatoes:
- Add the drained cooked potatoes into the pan. Use a spatula to combine thoroughly letting the potatoes sear just a touch for extra flavor. Stir occasionally for even heating
- Add Cheese and Season:
- Sprinkle the salt evenly across the pan and scatter the shredded cheese on top. Fold together until the cheese melts into the potatoes and poblanos. This final heating should take just about a minute watch for gooey cheese throughout
- Serve and Savor:
- Transfer the mixture to a platter or serve straight from the pan. Accompany with warm tortillas ideally fresh off the comal for authentic flair
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My favorite part of papas con rajas is the poblano pepper because it adds just enough smoky flavor without being overwhelming. Every time I roast poblanos over an open flame the aroma takes me right back to family fiestas and backyard cookouts with my cousins.
Storage Tips
Store leftovers in an airtight container in the fridge where they will stay tasty for up to three days. When heating them up cover the pan to preserve the moisture and melt the cheese all over again. You can add a splash of water to loosen things if needed. While this dish freezes well the fresh texture is always best right from the skillet.
Ingredient Substitutions
If you cannot find poblano peppers try Anaheim peppers for mildness or even strips of bell peppers for a different color and flavor. For the cheese, Oaxaca is wonderfully melty but a good Monterey Jack or even mozzarella works too. Want to add protein Scrambled eggs can be stirred in before the cheese or some cooked chorizo for extra heartiness.
Serving Suggestions
Serve papas con rajas as a taco filling in fresh tortillas maybe with a sprinkle of cilantro. They also pair with black beans and rice or can be spooned onto a breakfast plate topped with a fried egg. This dish holds its own as a side for grilled meats or as a main for a light lunch.
Cultural Context
Papas con rajas is a staple in many central and southern Mexican homes often gracing tables during family gatherings. The combination of potatoes cheese and poblanos reflects the blend of Spanish and indigenous influences with humble vegetables given a flavor-packed lift from classic Mexican techniques like roasting chiles.
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Serve fresh for the creamiest texture and those incredible roasted pepper aromas. Papas con rajas always brings the table together—enjoy every bite.
Frequently Asked Questions
- → What are the best potatoes to use?
Waxy varieties like Yukon Gold or red potatoes hold their shape well and give a creamy texture after boiling.
- → How do I roast poblano peppers?
Roast poblanos over an open flame or under a broiler until charred, then peel the skin and remove seeds before slicing.
- → Can other cheeses replace the shredded cheese?
Yes, try Oaxaca, Monterey Jack, or mozzarella for smooth melting and a mild, creamy taste.
- → Is this dish spicy?
Poblano peppers are mild. For more heat, add jalapeños or a dash of hot sauce at the end.
- → How should I serve Papas con Rajas?
Warm tortillas make a great side. You can also add salsa, avocado, or serve as a taco filling.