Rajas Con Crema Dish (Print Version)
# Ingredients:
01 -
4 large poblano peppers
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, sliced
04 -
2 garlic cloves, minced
05 -
½ cup Mexican crema or sour cream
06 -
½ cup whole milk or 2% milk
07 -
½ cup queso fresco, crumbled or shredded mozzarella
08 -
Salt and pepper to taste
09 -
Optional: corn kernels for added sweetness
# Instructions:
01 -
Roast the peppers over an open flame, on a grill, or under a broiler, turning frequently until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes.
02 -
Once cooled, peel off the charred skin, remove the seeds, and slice the peppers into thin strips (rajas).
03 -
Heat vegetable oil in a skillet over medium heat. Add the sliced onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
04 -
Add the poblano strips to the skillet, stirring to combine with the onions and garlic. Cook for 2-3 minutes to meld the flavors.
05 -
Lower the heat and stir in the crema and milk. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
06 -
Sprinkle queso fresco or shredded cheese over the dish and stir until melted. Serve hot.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Reheat gently in a skillet over low heat, adding a splash of milk if needed to loosen the sauce.
03 -
Freezing is not recommended, as the crema-based sauce may separate upon thawing.