Best Creamy Poblano Pepper Strips Rajas Recipes

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

CREAMY POBLANO PEPPER STRIPS (RAJAS CON CREMA)

Steps:

• Put the Chile poblano directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Peal the blackness from the chiles open them up and clean them out, with cold water. Cut the head of the chile this will not be used, and cut the chile in thin strips(about 1/4 to 1/2 inch). Add the oil to a pot over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 min. Add the chile strips, and sweet corn. Mix everything up and let it cook for 3 minutes. Add the sour cream and cheese, stir until melted and smooth. Season the rajas with the chicken consommé , to taste. Transfer to a serving dish and serve.