Creamy Poblano Pepper Strips Rajas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Creamy and delicious poblano chilies. Great for a taco filling or to spice up any dish. Ingredients:
6 fresh poblano chilies (or canned) |
3 tbs vegetable oil |
1 med. white onion,thinly sliced |
2 ears corn,kernals removed |
1/4 c heavy cream |
1/4 c mexican crema or creme fraiche |
1/2 c monteray jack cheese |
kosher salt and fresh ground pepper |
Directions:
1. Char the chilies directly over gas burner on stove or under the broiler until blackened on all sides. Enclose in plastic bag and let steam 10 mins.
2. Add the oil to heavy large skillet over med heat. When oil is hot,add onion and saute till translucent,about 5 mins. Add the corn and cook additional 3 mins. Set aside.
3. Peel and seed chilies. Cut into 1/4 to 1/2 strips and add to onion and corn mixture and saute until corn is tender,about 5 mins. Add heavy cream and crema or creme fraiche and cook till bubbly,about 8 mins.
4. Add the cheese and stir till smooth. Season the strips (rajas) with salt and pepper,to taste. Transfer to serving dish. Serve.
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