Chicken Strips In Creamy Rajas Poblanas Recipes

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CHICKEN STRIPS IN CREAMY RAJAS POBLANAS



Chicken Strips in Creamy Rajas Poblanas image

Skillet-cook chicken strips and roasted poblano chiles in a creamy, garlicky sauce and serve with tortillas to make this easy dish for a dozen.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 12 servings.

Number Of Ingredients 8

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cloves garlic
6 roasted poblano chiles, peeled, stemmed, seeded, deveined and divided
2 tsp. oil
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 onion, sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
12 flour tortillas (6 inch), warmed

Steps:

  • Blend cream cheese spread, garlic and 2 chiles in blender until smooth. Cut remaining chiles into strips.
  • Heat 1 tsp. oil in large skillet on medium heat. Add half the chicken; cook and stir 3 min. or until no longer pink. Remove from skillet. Repeat with remaining oil and chicken; cover to keep warm.
  • Add onions and chile strips to skillet; cook 3 min., stirring occasionally. Add chicken and cream cheese sauce; stir. Cover; cook on low heat 13 min. or until chicken is done and mixture is heated through, stirring occasionally and topping with shredded cheese for the last 3 min. Serve with tortillas.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

CREAMY POBLANO PEPPER STRIPS (RAJAS)



Creamy Poblano Pepper Strips (Rajas) image

Provided by Marcela Valladolid

Categories     side-dish

Time 45m

Yield 4 to 6 servings (or 2 cups)

Number Of Ingredients 8

6 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper

Steps:

  • Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
  • Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
  • Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

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

RAJAS POBLANAS



Rajas Poblanas image

Categories     Cheese     Onion     Broil     Vegetarian     Low Cal     High Fiber     Low Sodium     Cinco de Mayo     Dinner     Healthy     Low Cholesterol     Monterey Jack     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds fresh large poblano chiles
1 onion, quartered, cut crosswise into 1/4" slices
4 garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
3/4 cup crème fraiîhe or sour cream
1/4 cup shredded Monterey Jack
Kosher salt
Ingredient info: Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.

Steps:

  • Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
  • Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.
  • Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
  • Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM



Chicken Breasts with Poblano Chile Strips and Cream image

Categories     Chicken     Dairy     Pepper     Poultry     Roast     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 5

1/2 pound fresh poblano chiles (2 to 3)
2 boneless chicken breast halves (1 1/2 pounds total), with or without skin
1 1/2 tablespoons olive oil
1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick
1/4 cup crème fraîche or sour cream

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
  • Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
  • While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
  • Drizzle chicken with any pan juices and serve with sauce.

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