Total Time 30 Min
Active Time 15 Min
Prep Time 15 Min
This recipe is ideal for meetings and parties because you can cook it ahead of time and it is a good dish to accompany grilled meats or as taco stuffing, at your next party.
4 roasted and peeled poblano peppers (like our fresh poblano pepper or skip the first five steps and use the San Miguel Poblano Pepper Rajas)
2 tablespoons vegetable oil
1 medium-sized onion, cut into slices
¾ cup cream
1 garlic clove, finely chopped
½ teaspoon Salt
- You place the chiles, already clean, directly on the stove flame, you can also roast the chiles on a grill.
- Let the chiles lightly roast until you feel the skin peel off, roasting them evenly on all sides.
- After completing this step cover with a kitchen towel or put inside a plastic bag and let them roast with their own steam for about 10-15 minutes to loosen their skin.
- After spending 15 minutes you will realize that the skin of the chiles will come out easily, use a knife to make a groove and remove the kernel with the seeds and remove the veins with a knife or hand. Clean the roasted skin by rubbing with your fingers or with a paper towel.
- Cut the chiles into strips and cut the onion into julienne strips. If the strips of chiles look a bit long, cut them in half.
- Place a skillet over medium heat and add the oil. Once the oil is hot add the onions, move them frequently without browning them.
- Add the garlic and cook for about 2 minutes. After that, you are ready to add the poblano strips, remember to stir constantly, keep cooking for 2 more minutes.
- Add the cream and simmer for 2-3 minutes and finally add the salt.
- Serve and enjoy!
There are many variations of this dish include adding strips of cooked chicken breast, fresh cheese strips, potatoes, corn etc. Add what you like and give the Rajas a personal touch.