Roast the peppers

• Roast the poblano peppers until the skin is fully charred and blistered.
• Transfer them to a bag and close it so they sweat and the skins loosen.

Roast the tomatoes, chile and garlic

• Roast the Roma tomatoes, the serrano chile and the garlic cloves until charred and softened.
• Remove the garlic as soon as it is ready, then take out the serrano and tomatoes.

Blend the salsa

• Add the roasted tomatoes, serrano and garlic to the blender.
• Add the chicken bouillon, black pepper and water.
• Blend until smooth.

Peel and slice the peppers

• Remove the skin from the peppers using a spoon.
• Cut them open, remove the seeds and slice into long strips.

Fry the onion

• Heat the oil in a pan over medium heat.
• Fry the sliced white onion until translucent.

Cook the rajas

• Add the pepper strips and cook, stirring.

Add the salsa

• Pour in the blended salsa and stir.
• Taste and adjust with salt or more chicken bouillon if needed.

Add the cheese and simmer

• Once the salsa starts boiling, add the crumbled queso fresco and mix.
• Simmer gently until the cheese is melted and the mixture is creamy.
• Turn off the heat and serve.