Rajas con Crema | Roasted Poblanos in Cream
Rajas con Crema is a hearty dish made with poblano chiles, onion, crema Mexicana, and cheese!
Ingredients
- 4 poblano peppers roasted, and peeled
- 1 white onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ancho chile powder optional
- 1 cup Mexican crema or sour cream
- 1/2 cup whole kernel corn leave out for low-carb
- 1/2 to 1 cup shredded or cubed cheese Monterey Jack or Quesadilla or Queso Asadero
- 1/2 teaspoon each of salt & black pepper
- 1 tablespoon olive oil
Instructions
- Give the poblanos a good rinse and then roast them in a 400°F oven for 30-35 minutes. I usually flip them over halfway through the roasting period.
- Place the chiles in a sealed plastic bag and allow the chiles to sweat for 10 minutes. Remove from the bag and with a napkin, remove the skin of the chiles, cut the stems, devein them and remove the seeds. Cut into strips.
- Preheat a medium saucepan over medium-high heat for 2 minutes. Add the oil and heat for 20 seconds. Lower the heat to medium. Add the onion and sauté for 2 minutes. Add the garlic, poblano strips (rajas), black pepper, and salt. Sauté for 3 minutes
- Add the cream, and the corn and cook for 2 minutes. Add the cheese, stir, and let it melt over low heat. Serve with tortillas
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