Papas con Rajas, or Potatoes and Poblano Chiles, is a savory Mexican recipe. It makes a great option for Meatless Mondays or serve as an easy side dish. Watch the VIDEO below and/ or follow the step-by-step pictures to learn how to make this delicious dish.
I’m all about making it once and using it twice. Papas con Rajas is something I make when I have leftover breakfast potatoes. This recipe is EASY. That’s why I love it!
If you have to cook the potatoes, you start by peeling and dicing the potatoes. Then add the potatoes to a large pot. It’s legal in California. (wink wink)
Add water to the pot. Another thing about this dish: You can buy a big bag of potatoes for dirt cheap! Easy and cheap eats. Gotta love it.
Put a lid on the pot, and let boil until the potatoes are fork tender. 10-12 minutes or so.
Drain the water from the pot of potatoes and set aside until ready to use. Even if you have to cook the potatoes, Papas con Rajas comes together in a flash. Imagine if you had leftovers? It would be on the table in no time flat!
Heat oil in a large skillet. I like to use olive oil. Coconut oil tends to be give off too much of its flavor. Canola oil would work here too.
Add diced onion. Cook until translucent. 1 minute. Don’t go far away from the skillet. They will cook up very quickly.
Add the slices of roasted poblano. You can also chop them into smaller pieces. Whatever you prefer. Cook together for 1-2 minutes, stirring occasionally.
Never made slices of poblano chile before? Watch the VIDEO in this post and learn how to roast a poblano pepper.
Add the cooked potatoes. Stir to combine everything… See why you need a large skillet! The potatoes will cook for 1-2 minutes, stirring occasionally.
Add salt and stir to combine. Less is more when you’re cooking. Your family can always add more salt if they so desire.
I’m adding shredded Monterey Jack cheese. This is totally optional. Some people will add corn and/or crema mexicana. Yum! For me, it depends on what I have in the fridge and at my disposal. Melted ooooey goooey cheese though…. Swoon!
From here, it will only take a minute for the cheese to melt. Serve with tortillas. If you’re serving this for breakfast, you can add scrambled eggs. For dinner, you can serve with pork chops, beef, chicken. Or, eat it as is for a vegetarian meal. Hope you like it!
Watch How to Make Papas con Rajas
- 4 potatoes, peeled and cubed
- 2 tablespoons olive oil
- ¼ onion, diced
- 4 poblano peppers - roasted, skin removed, stem removed, seeded, and sliced
- 1 cup shredded cheese
- Add potatoes and water to a pot.
- Add enough water to cover the potatoes.
- Bring to a boil.
- Cook until potatoes are fork tender. About 10 minutes.
- Drain water and set aside until ready to use.
- In a large skillet, heat oil.
- Add onion to the skillet.
- Cook for 1 minute or until onion is translucent.
- Add the poblano peppers.
- Stir to combine.
- Cook for 1-2 minutes, stirring occasionally.
- Add the cooked potatoes.
- Cook for 1 minute, stirring occasionally.
- Add salt and shredded cheese.
- Stir to combine.
- Cook until cheese is melted. About 1 minute.
- Serve with tortillas.
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