Raja Poblanas
Roasted poblano strips, sautéed onions, and Mexican crema come together in this rich, smoky dish perfect for tacos, quesadillas, or rice bowls.
Equipment
- Normal Kitchen Utensils
Ingredients
- 4 Poblano Peppers
- 2 Tbsp Vegetable Oil
- 1 Small White or Yellow Onion Sliced thin
- 2 Cloves Garlic Minced
- 1 C Mexican Crema Substitute with 3/4C Sour Cream and 1/4C Heavy Cream
- 1/2 C Milk
- 1 C Queso Fresco or Oaxaca Cheese, Crumbled or Shredded Roughly 4 oz.; you can also use Monterey Jack
- 1 C Corn Roughly 1 C; preferably straight off the cob
- Salt to Taste
Instructions
- Roast the Poblanos.You can either:1) Roast them over an open flame, turning occasionally, until the outer skin is blistered and charred, or 2) Remove the tops and cut the peppers in half lengthwise, removing the seeds. Then put the peppers on a baking sheet, outside up, and broil them until the skin blisters and chars. 5-7 minutes.4 Poblano Peppers
- Once roasted, add the poblanos to a bowl and cover them with a lid or plastic wrap. Let them sit and steam for 10 minutes.
- Once the poblanos are steamed, remove the skin and slice the peppers into thin strips. Note: The skin should easily peel away, but you can also run the edge of a spoon across the pepper to help scrape the skin off.
- Heat the oil in a skillet over medium heat.2 Tbsp Vegetable Oil
- Sauté the onion and a pinch of salt in the oil until slightly caramelized. Roughly 5 minutes.1 Small White or Yellow Onion
- Add the garlic and a pinch of salt. Cook for one more minute.2 Cloves Garlic, Salt to Taste
- Add the poblano strips, corn and another pinch of salt. Sauté another 2-3 minutes.1 C Corn
- Reduce the heat to low and stir in the milk and crema. Bring the mixture to a simmer and cook for 5-7 minutes until it begins to thicken.1 C Mexican Crema, 1/2 C Milk
- Add the cheese and stir until melted evenly throughout.1 C Queso Fresco or Oaxaca Cheese, Crumbled or Shredded
- Season with salt to taste.
- Serve hot with warm tortillas (corn tortillas are the traditional choice, but I prefer flour). This dish is also amazing in a quesadilla.