RECIPE: Creamy Poblano Pepper Strips (Rajas)

Total Time: 45 min
Prep: 10 min
Inactive: 10 min
Cook: 25 min
Yield: 4 to 6 servings (or 2 cups)

Difficulty Level: Easy

 
Ingredients:

6 fresh poblano chiles

3 tablespoons vegetable oil

1 medium white onion, thinly sliced

2 ears corn, kernels removed

1/4 cup heavy cream

1/4 cup Mexican crema or creme fraiche

1/2 cup, shredded Monterrey jack cheese

Kosher salt and fresh ground black pepper

Directions:

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. 

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. 

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.