Bell Pepper Rajas

Three colors of bell pepper strips arranged in a pan, topped with shredded Monterey Jack, chopped olives, and crushed red pepper, then broiled until the cheese melts into a bubbling blanket. This is a 15-minute appetizer that looks like it took real effort.

Rajas (Spanish for “strips” or “slices") are a staple in Mexican cooking, usually made with roasted poblano peppers. This version uses sweet bell peppers instead, which makes it milder and more approachable while keeping the same colorful, melty appeal. The green, red, and yellow peppers each bring slightly different sweetness levels that play off the creamy, mild Monterey Jack.

Cutting the strips crosswise into halves gives you bite-sized pieces that are easy to pick up and eat without a fork. That matters for an appetizer meant to be grabbed and gone.

Three minutes under the broiler is all it takes. The cheese melts and starts to bubble while the pepper strips soften just slightly at the edges, keeping their snap in the center. Don’t walk away during those three minutes. Broilers are unforgiving and cheese goes from melted to scorched fast.

Kitchen Tips

• Position the pan 3-4 inches from the broiler element. Too close and the cheese burns before it fully melts across all the peppers.
• An ungreased pan is fine. The cheese and pepper juices prevent sticking.
• Serve immediately on the hot pan or transfer to a plate fast. The cheese firms up quickly as it cools.
• These work as a side dish alongside tacos, enchiladas, or grilled meats just as well as they work as a standalone appetizer.

Variations

• Poblano version: Roast and peel poblano peppers for a more traditional, slightly smoky rajas.
• Queso Oaxaca: Swap Monterey Jack for Oaxaca cheese (quesillo) for stringy, stretchy melted cheese with a more authentic Mexican flavor.
• Add protein: Lay strips of cooked chicken or carne asada over the peppers before adding cheese for a heartier dish.