Rajas Recipes

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

Ingredients

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

Ingredients

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 QUESO

Rajas con Queso image

Provided by Food Network

Categories side-dish

Time 15m

Number Of Ingredients 6

Ingredients

5 or 6 fresh poblano chiles
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
Chicken bouillon granules, to taste
1 1/2 cups oaxaca or mozzarella cheese, cut in small cubes

Steps:

Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

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

Ingredients

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

Rajas image

Provided by Reed Hearon

Categories Condiment/Spread Onion Pepper Low Cal Low/No Sugar Grill Grill/Barbecue

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 medium white onion, sliced 1/2 inch thick
1 tablespoon olive oil
4 poblano chiles*
1 fresh jalapeño chile
2 red bell peppers
1 garlic clove, unpeeled
1/4 teaspoon dried Mexican oregano*
available at Mexican markets.

Steps:

Prepare grill.
Secure each onion slice horizontally with a wooden pick and brush both sides with oil. Season onion slices with salt and pepper and grill with chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until soft and charred, about 20 minutes. Wearing rubber gloves, peel, seed, and devein chiles. Peel bell peppers and discard seeds and ribs. Cut chiles and bell peppers into strips.
Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skin.
In a small heavy skillet dry-roast oregano over moderate heat until fragrant and beginning to brown, shaking skillet occasionally, about 2 minutes. In a bowl mash together oregano, garlic, and salt to taste. Add onion slices, separated into rings, chiles, and bell peppers and toss to combine well.

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