Creamed Mexican Roasted Poblano Stripsrajas Poblanas En Crema Recipes

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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 (ROASTED POBLANO STRIPS IN CREAM SAUCE) - RECIPE



Rajas Poblanas (Roasted Poblano Strips in Cream Sauce) - Recipe image

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a traditional Mexican recipe made by roasting poblano peppers, slicing them into "rajas", or strips, then simmering them with a creamy cheese sauce. They are hugely flavorful and sure to be your new favorite. Here is how I make them.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 8

4 large poblano peppers
2 tablespoons butter
½ yellow onion (sliced)
½ cup Mexican crema (or use sour cream)
5 ounces melty Mexican style cheese (shredded (about 2 cups - I used Mexican manchego))
1 teaspoon chili powder (I used paprika, though ancho powder would be great here)
½ teaspoon Mexican oregano
Salt and pepper to taste (I used a few light grinds)

Steps:

  • Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
  • Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
  • Heat a large pan to medium heat and melt the butter.
  • Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
  • Add the poblano pepper strips and cook another minute, stirring.
  • Swirl in the crema and stir to incorporate.
  • Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
  • Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
  • Serve!

Nutrition Facts : Calories 286 kcal, Carbohydrate 9 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 399 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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 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

RAJAS POBLANAS CON CREMA



Rajas Poblanas Con Crema image

Make and share this Rajas Poblanas Con Crema recipe from Food.com.

Provided by Salvador Vilchis

Categories     Onions

Time 50m

Yield 1800 g, 36 serving(s)

Number Of Ingredients 8

800 g poblano peppers
500 g onions
90 g margarine
400 g sour cream
300 g queso fresco
1 teaspoon salt
1 tablespoon dry instant chicken broth
1/2 teaspoon pepper

Steps:

  • Grill peppers over fire and place in a plastic bag, let stand for 30 minutes.
  • Peel and, if you like, devein the peppers. Cut in to 1/2 inch slices.
  • Melt margaringe in cooking pan and add, onions, stir until transparent.
  • Add salt, dry instant chicken broth, pepper and poblano pepers and stir frequently fo 15 minute.
  • Add sour cream and queso fresco, cook for an additional 5 minute.
  • Enjoy with tortillas!

Nutrition Facts : Calories 109.2, Fat 6.1, SaturatedFat 1.9, Cholesterol 4.7, Sodium 103.8, Carbohydrate 13.3, Fiber 5, Sugar 0.6, Protein 3.1

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