|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 123mg||617%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Calling rajas a versatile dish might be an understatement; these strips of chilies and onion in cream become a main dish as a filling for tacos, make a flavorful side dish for grilled meats, work as a mix-in ingredient for scrambled eggs and the like, and, when used sparingly, serve as a condiment.
Relatively mild poblano chilies make the perfect choice for a dish like this, in which the flavor of the peppers becomes more important than their spiciness. Make a double batch because you will find many ways to enjoy rajas once you have them on hand.
2 pounds poblano peppers
2 teaspoons olive oil
1 large white onion, cut in half, then cut into 1/4-inch thick slices
1/3 cup heavy cream
1/2 cup cooked corn kernels
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Roast the peppers, either under a broiler on high or over an open flame (this can be done on a grill or over a stovetop gas burner), until the skin blisters on all sides, about 10 to 15 minutes.
Let them “sweat” in a plastic bag for another 15 minutes.
Then peel them, remove the seeds and stems, and cut the flesh into 1/2-inch strips.
Heat a large, heavy pan (cast iron, preferably) over medium-high heat and drizzle in the oil. When the oil begins to shimmer, add the onions. Cook, stirring occasionally until the onions turn translucent and begin to brown on the edges, or for approximately 10 minutes. Reduce the heat to low.
Add the peppers to the onions.
Stir in the cream, salt, and pepper and cook everything over low heat for 3 to 5 minutes or until the cream heats through.
Add the cooked corn, stir, then serve and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Wrap a spoonful of rajas in a hot corn tortilla to eat like a taco.
- Spread rajas on a fried or baked corn tortilla for an instant (and delicious) tostada.
- Serve rajas as a side dish to grilled steak, chicken, or pork chops.
- Chop up some leftover rajas to mix into scrambled eggs or macaroni and cheese.
- Add Mexican flavor to a hamburger, hot dog, or grilled cheese sandwich with a spoonful of richly flavorful rajas.
- Use sour cream instead of heavy cream, or half-and-half for a lighter version.
- Make heartier rajas with the addition of cooked chicken, either shredded or cubed.
- Cook and cube some potatoes to add to the rajas. (Plan to use more cream, as potatoes absorb quite a bit.)
- Add some crumbled white cheese (such as queso fresco). Stir the cheese into the rajas when they finish cooking, or sprinkle some on individual servings.