Rajas con Crema

Mexican rajas con crema with roasted poblano strips, onion, corn and a creamy cheese sauce.

Jump to ingredients | Jump to method

Charring and peeling the poblanos gives them smoky flavour while removing the tough outer skin.

Ingredients

• 5 poblano peppers
• 1 onion (thinly sliced)
• 180 g corn kernels
• 1.5 tbsp neutral oil
• 2 garlic cloves (minced)
• 200 g Mexican crema or sour cream
• 100 ml milk
• 120 g Monterey Jack or Oaxaca cheese (grated)
• 0.75 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Char the poblano peppers over a flame, under a grill or in a very hot dry pan until blistered and blackened on all sides.
2. Place them in a covered bowl for 10 minutes, then rub away the loose skins. Remove the stems and seeds and slice the flesh into strips.
3. Heat the oil in a frying pan over medium heat and cook the onion for 6–7 minutes until soft. Add the garlic for 30 seconds.
4. Add the poblano strips and corn and cook for 3 minutes.
5. Lower the heat and stir in the crema and milk. Simmer gently for 2–3 minutes without boiling hard.
6. Add the cheese and stir until melted. Season with salt and pepper.
7. Serve hot with tortillas, rice or as a filling for tacos and quesadillas.