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Mexican | |
| ▢1 ½ lb Poblano peppers (see notes) ▢1 cup corn kernels (fresh, frozen, or canned) ▢1 medium white onion (sliced) ▢1 cup Mexican cream (or sour cream) ▢½ cup Oaxaca cheese (or your favorite melty cheese) ▢1 Tablespoon olive oil ▢1 Tablespoon butter ▢½ cup vegetable stock ▢garlic powder (to taste) ▢salt and pepper (to taste) ▢optional 1-2 jalapenos /serrano's (see notes) for heat For serving simply tortillas, or buttery rice. You can add some shredded chicken as well | |
| Roast poblano peppers with your preferred method (oven, stove, or grill). Place them in a bag, close and wrap them with a kitchen towel to allow them to sweat. Let them sit for 20 minutes. Peel the peppers and discard the seeds and the stem, then cut them lengthwise into strips. Set aside. Heat oil and butter in a sauté pan. Add the onions and sauté for 5 minutes over medium heat until the onions will be tender and translucent. Add the poblano slices and corn —season with garlic powder, salt, and pepper. Mix well and sauté for a minute. Add the cream and the vegetable broth. Mix well and simmer over low heat for about 5 minutes or until onion and peppers are tender and the sauce has thickened. Add the cheese and mix quickly until it melts. Serve. | |
| n a pinch, you can use bell peppers or Anaheim peppers to substitute poblano peppers. If you want to give your Rajas con Crema a spicy touch, you can use one or two sliced hot peppers and sauté them along with the onions. Wrapping and resting the poblano peppers will allow the skin to detach from the pepper, becoming more easier to remove. | |
Unrated | |
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