Chicken Con Rajas Recipes

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CHICKEN CON RAJAS



Chicken Con Rajas image

Make and share this Chicken Con Rajas recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 medium onion
1/2 lb mushroom, chopped large
9 whole canned chilies, divided
1 1/2 cups milk
10 ounces cream of mushroom soup
2 cups sour cream
4 tablespoons butter
1 tablespoon olive oil
salt and pepper
3/4 cup cheddar cheese, grated

Steps:

  • Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
  • Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
  • Whisk in sour cream.
  • Melt butter in Dutch oven over medium heat and add olive oil and chicken.
  • Season with salt and pepper.
  • Saute until chicken is done; remove chicken and set aside.
  • Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
  • Add chilies and chicken and heat through.
  • Add soup mixture.
  • Cover and heat over medium for 5 minutes.
  • Season to taste.
  • Top with grated cheddar cheese.
  • Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
  • Serve with Mexican rice, warm flour tortillas and a leafy green salad.

Nutrition Facts : Calories 553.8, Fat 43.8, SaturatedFat 21.6, Cholesterol 145.5, Sodium 641.8, Carbohydrate 11.3, Fiber 0.7, Sugar 5, Protein 29.5

CHICKEN BREASTS CON RAJAS



Chicken Breasts Con Rajas image

Make and share this Chicken Breasts Con Rajas recipe from Food.com.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

8 boneless skinless chicken breasts
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter
1/4 cup oil
2 large onions, peeled and thinly sliced
8 ounces whole green chilies
1/2 cup salsa
3/4 cup milk
1 pint sour cream
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated

Steps:

  • Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
  • Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
  • Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
  • Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.

Nutrition Facts : Calories 520, Fat 36, SaturatedFat 18.6, Cholesterol 139.6, Sodium 859, Carbohydrate 11.4, Fiber 1.2, Sugar 3.8, Protein 38

RAJAS CON CREMA



Rajas Con Crema image

Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream.

Provided by CunSwim

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil or 2 tablespoons butter
4 -6 poblano chiles, peeled and deveined and sliced in 1/4 inch strips
1 large white onion, sliced in 1/4 inch rounds
1 tablespoon chicken bouillon
1 -1 1/2 cup corn kernel (optional)
1 cup sour cream

Steps:

  • Sauté the chilies with the onions until soft, about 10 minutes.
  • Add corn and chicken base and stir.
  • Add the cream, let simmer 10 to 15 minutes.
  • Serve warm with corn tortillas.
  • Can be prepared ahead and reheated in the microwave.

Nutrition Facts : Calories 144.5, Fat 12.6, SaturatedFat 5.6, Cholesterol 16.9, Sodium 38.7, Carbohydrate 7, Fiber 0.8, Sugar 2.7, Protein 2.1

RAJAS CON QUESO



Rajas con Queso image

A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.

Provided by Brian Genest

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes

Time 25m

Yield 6

Number Of Ingredients 9

6 medium poblano peppers
1 medium onion
1 tablespoon salted butter, or as needed
2 ears corn, kernels cut from cob
3 cloves garlic, minced
1 ½ cups shredded Monterey Jack cheese
½ cup crumbled cotija cheese
4 tablespoons Mexican crema, or more to taste
salt and ground black pepper to taste

Steps:

  • Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
  • Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g

RAJAS POBLANAS (POBLANO STRIPS)



Rajas Poblanas (Poblano Strips) image

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Provided by gem

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5 poblano peppers
1 tablespoon vegetable oil
1 onions, thickly sliced
1 cup drained canned corn kernels

Steps:

  • Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
  • Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
  • Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Facts : Calories 416 calories, Carbohydrate 21.5 g, Cholesterol 102.5 mg, Fat 35.3 g, Fiber 5.4 g, Protein 9 g, SaturatedFat 20.2 g, Sodium 595.3 mg, Sugar 7.1 g

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