Creamy Poblano Pepper Strips (Rajas)

Name: Creamy Poblano Pepper Strips (Rajas)
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 6 fresh poblano chiles* (or canned, peeled); 3 tablespoons vegetable oil; 1 medium white onion, thinly sliced; 2 ears corn, kernels removed; 1/4 cup heavy cream; 1/4 cup Mexican crema or creme fraiche; 1/2 cup, shredded Monterrey jack cheese; Kosher salt and fresh ground black pepper

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 5

Author : Marcela Valladolid

cheese side dish cinco de mayo

Ingredients

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6 fresh poblano chiles* (or canned, peeled)3 tablespoons vegetable oil1 medium white onion, thinly sliced2 ears corn, kernels removed1/4 cup heavy cream1/4 cup Mexican crema or creme fraiche1/2 cup, shredded Monterrey jack cheeseKosher salt and fresh ground black pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.