Rajas Poblanas (Poblano Strips) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas. Ingredients:
1/2 cup mexican crema, crema fresca |
1 (8 ounce) package cream cheese, softened |
1 tablespoon chicken bouillon granules |
5 poblano peppers |
1 tablespoon vegetable oil |
1 onions, thickly sliced |
1 cup drained canned corn kernels |
Directions:
1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.
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