Rajas con Crema

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 large poblano peppers

2 tablespoons vegetable oil (or use butter)

½ yellow onion (sliced)

3 cloves garlic (minced)

1 cup corn kernels

½ cup Mexican crema (or use sour cream or heavy cream, or chicken broth)

5 ounces melty Mexican style cheese (shredded (about 2 cups – I used Mexican manchego)

1 teaspoon chili powder (optional - I used ancho powder, though paprika is good)

½ teaspoon Mexican oregano

Salt and pepper to taste (I used a few light grinds)

Directions

Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.

Peel the charred skin from the roasted poblano peppers, then remove the stems and seeds. Slice the poblanos into strips about ¾ inch thick.

Oil

Heat the oil in a large pan to medium heat. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.

Garlic

Add the garlic and corn. Cook for 1 minute, stirring a bit.

Strips

Add the poblano pepper strips and cook another minute, stirring.

Crema

Swirl in the crema and seasonings and stir to incorporate.

Cheese

Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.

Serve! These are great on warmed tortillas.

Nutrition

• Calories: 329 kcal
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Cholesterol: 54 mg
• Sodium: 434 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 12 g