Rajas con crema (roasted peppers with cream)
Cooked in a delicious creamy sauce with corn and cheese, these strips of roasted poblano peppers will be your favourite meatless dish ever!
poblano peppers (680g)
medium white onion
Mexican cream (200g)
Oaxaca cheese (120g)
(or mozzarella, shredded.)
salt and pepper
Roast poblano peppers with the method you prefer (oven, stove or grill).
Place them in a bag, close and wrap them with a kitchen towel to allow them to sweat. Let them sit for 20 minutes.
Peel the peppers and discard the seeds and the stem, then cut them lengthwise into strips. Set aside.
In a medium sauté pan, heat oil and butter. Add the onions and sauté for 5 minutes over medium heat until the onions will be tender and translucent.
Add the poblano slices and corn. Season with garlic powder, salt and pepper. Mix well and sauté for a minute.
Add the cream and the vegetable broth. Mix well and simmer over low heat for about 5 minutes or until onion and peppers are tender and the sauce has thickened. Adjust salt and pepper.
Add the cheese and mix quickly until it melts. Serve immediately.
If you cannot find Mexican cream where you live, you can use a mixture of whole cream + 1 tablespoon of lemon, mix and use as indicated in the recipe. You can also use crème fraîche.
If you want to give your Rajas con Crema a spicy touch, you can use one or two sliced hot peppers and sauté them along with the onions.
You can also use other types of cheese like mozzarella, fontina, monterey jack, and even provolone!
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