Description
Mexican rajas con crema blends roasted poblano peppers with creamy goodness, creating a classic side dish from central Mexico. Spicy, rich flavors complement grilled meats or serve as a memorable taco filling you’ll savor.
Ingredients
Scale
- 6 poblano peppers
- 1 medium onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup (240 ml / 8 fl oz) mexican crema (or sour cream)
- ½ cup (120 ml / 4 fl oz) whole milk or heavy cream
- ½ cup (60 g / 2 oz) shredded queso fresco, mozzarella, or monterey jack cheese
- 1 tbsp vegetable oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Charring Preparation: Expose poblano peppers directly to open flame or broiler, rotating until entire surface transforms to deep black with blistered texture. Immediately transfer to sealed container, allowing steam to soften skin for 10 minutes.
- Pepper Processing: After cooling, meticulously peel charred exterior, remove seeds, and slice into elegant, uniform strips with precision.
- Sautéing Foundation: Heat vegetable oil in expansive skillet over medium flame, introducing onions and allowing them to caramelize with golden, translucent edges while developing rich, sweet undertones.
- Flavor Layering: Add minced garlic to sautéed onions, stirring briefly to release aromatic essence without scorching, creating complex flavor profile.
- Vegetable Integration: Fold poblano strips into onion mixture, enabling ingredients to harmonize and develop nuanced, interconnected taste sensations.
- Creamy Transformation: Reduce heat, gently pour Mexican crema and milk, creating velvety sauce that envelops vegetables with luxurious, smooth consistency.
- Cheese Fusion: Sprinkle shredded cheese into simmering mixture, stirring continuously until completely melted and seamlessly integrated, enhancing overall richness.
- Final Seasoning: Calibrate salt and pepper, tasting and adjusting to achieve perfect flavor balance that highlights each ingredient’s natural characteristics.
- Presentation: Transfer rajas con crema to elegant serving dish, garnishing with additional queso fresco to introduce textural contrast and visual allure. Serve alongside warm tortillas or fluffy rice for complete culinary experience.
Notes
- Perfect Pepper Charring: Ensure poblanos are completely blackened with even blistering for optimal smoky flavor and easy skin removal.
- Steam Sealing Technique: Use a tight-fitting lid or sealed container to trap steam, which helps loosen charred pepper skin for effortless peeling.
- Prevent Garlic Burning: Add minced garlic quickly and stir constantly to release aromatics without scorching, which can create bitter undertones.
- Cheese Melting Strategy: Reduce heat when adding cheese and stir constantly to create a smooth, creamy sauce without separating or becoming grainy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 210
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg