CHICKEN CON RAJAS
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
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
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
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
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
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
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
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)
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
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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