RAJAS CON CREMA
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RAJAS CON CREMA
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Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers (rajas) cooked in a creamy sauce. It's a flavorful and versatile dish that can be served as a side dish, appetizer, or even a light main course.
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Ingredients
- poblano pepper 4-6 peppers
- olive oil
- onion white; thinly sliced; 1/2 cup
- garlic 2 cloves, minced
- heavy cream
- Mexican crema or sour cream; 1/2 cup
- queso fresco crumbled; or cotija cheese; 1/2 cup
- oregano dried; 1 teaspoon
- salt to taste
- black pepper to taste
Instructions
- Roast the peppers: Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until the skin is blackened and blistered all over. Alternatively, you can roast them in a very hot oven.
- Steam the peppers: Place the roasted peppers in a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10-15 minutes. This will make it easier to peel off the charred skin.
- Peel and slice the peppers: Peel off the blackened skin from the peppers. Remove the stems and seeds. Slice the peppers into strips (rajas).
- Sauté onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Make the cream sauce: Add the heavy cream and Mexican crema (or sour cream) to the skillet. Stir well and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
- Add peppers and cheese: Add the sliced poblano peppers to the skillet. Stir in the crumbled queso fresco (or cotija cheese) and dried oregano. Season with salt and pepper to taste.
- Serve: Serve the rajas con crema warm. It can be served as a side dish with chicken, fish, or tacos. It can also be served as an appetizer with tortillas or chips, or as a light main course with rice or beans.
Notes
- Roasting Peppers: Roasting the peppers is essential for developing their flavor and making them easier to peel.
- Spice Level: Poblano peppers are generally mild, but they can sometimes have a little heat. If you prefer a spicier dish, you can add a jalapeño or serrano pepper to the mix.
- Cheese: Queso fresco is a traditional choice, but you can use other cheeses that melt well, such as Monterey Jack or Chihuahua cheese.
- Variations: You can add other vegetables to the dish, such as corn, mushrooms, or zucchini. You can also add cooked chicken or chorizo for a heartier meal.
- Make-Ahead: Rajas con crema can be made ahead of time and reheated gently. It actually tastes better the next day!
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
25g
(38%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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