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| 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."
Ingredients :
- 1/2 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
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- 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.
Notes :
- Cook's Note: If the cream/cheese mixture is too thick, you can make it lighter by adding a little milk.
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