Ingredients
Equipment
Method
- Char the poblanos. Place poblano chiles directly over the gas flame on your stove. Char the peppers, turning occasionally until all sides are blackened. Transfer to a heatproof dish. If you don't have a gas stove you can also char the poblanos under the broiler or on a grill.
- Peel and cut the poblanos. Cover poblanos with plastic wrap and let sit until cool enough to handle. Peel the blackened skin off with your fingers. Remove the stem and seeds then slice into 1/2 inch thick slices.
- Sauté onions and garlic. Heat a large frying pan over medium heat. Melt butter in the pan and then add onions. Season generously with salt and pepper and cook, stirring occasionally until golden and tender, about 5 minutes. Add the garlic and cook about a minute longer.
- Add poblano strips. Stir in the strips of poblanos and season again with salt. Cook for about 3 minutes more or until heated all the way through.
- Add crema. Stir in crema and let simmer gently until vegetables are well coated. Taste and season again with salt and pepper.
- Serve. Enjoy rajas as a side, a filling for tacos or quesadillas, or on top of cornbread for a comforting dinner.
Nutrition
Video
Notes
- Make-ahead instructions: You can make the rajas up to 5 days in advance. Keep covered in an airtight continer in the refrigerator. Rewarm in the microwave or on the stove. Add 1/4 cup or so of chicken broth if it seems dry. I don't recommend freezing this dish.
- Seasoning: I don't call for an exact amount of salt in this recipe but you are going to have to use more than you are probably used to to cut through the richness of the cream and bring out the flavor of the chiles.
- Serving options: Serve rajas over cornbread as pictured, as a taco or tamales filling, or with rice and beans for a cheap and delicious dinner.
- Poblano peppers: Look for large, dark green peppers (sometimes labled pasilla peppers) or substitute anaheim peppers.