Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)

7 Views

Instructions:

Roast the Poblanos:

Place peppers directly over flame or under a broiler. Roast until blackened and blistered.

Place in a plastic bag or cover in a bowl for 10 min to steam.

Peel off skins, remove seeds, and cut into thin strips.

Sauté the Onions:

In a large skillet, heat oil or butter.

Add sliced onions and sauté until soft and translucent (about 5–7 minutes).

Stir in minced garlic and cook 1 more minute.

Add Corn & Poblanos:

Stir in corn and roasted poblano strips.

Season with salt, pepper, and optional red pepper flakes.

Cook 3–4 minutes to combine flavors.

Add Cream & Cheese:

Lower heat and stir in crema and milk.

Simmer gently for 3–5 minutes until warm and slightly thickened.

Add shredded cheese and stir until melted and creamy.

Serve Hot:

Serve with warm flour tortillas or as a side dish for carne asada, grilled chicken, or tacos.

Use Mexican crema for authenticity—it’s thinner and slightly tangy.

Add cooked chorizo or shredded chicken for a heartier version.

Want a lighter version? Use evaporated milk and low-fat cheese.