Friday, August 28, 2015

Poblano Pepper Strips with Cream / Rajas de Chile Poblano con Crema

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When I cook this “Rajas de Chile Poblano”, I can’t stop eating them. That’s why I try to make it less often even if It is so yummy. Just few ingredients and the cream do wonders shooting the spiciness of the Poblano pepper. Even before I start cooking my mouth starts watering, and then the thought that potatoes will be added (because my son will also eat them), makes it even merrier. Imagine potatoes and cream together in a taco, Delicious!
Why is it so hard not to feel guilty if you are eating veggies? Could it be that there is cream involved in the recipe? NAH!! Must be the potatoes.
This recipe is ideal for parties because it could be cooked ahead of time and is a good side dish for grilled meat or a filling for your next taco party.
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Ingredients for 4 servings:
  • 4 Poblano Peppers, roasted and peeled ( see instructions below).
  • 2 Tablespoons of vegetable oil
  • 1 medium size onion sliced
  • 3/4 cup Mexican Cream or Heavy whipping cream
  • 1 small garlic clove finely chopped (optional)
  • Salt about 1/2 teaspoon
Directions to roast the peppers:
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1.Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler.
2.Let the skin char slightly making sure you turn them to have an even roasted of the skin.
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3.After completing this step place covered with a kitchen towel or a plastic bag and let them sweat with their steam for about 15 minutes to loosen up their skin.


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4.After sweating the peppers the will come off easily. Using a knife or with your finger make a slit as shown in the picture and remove the core with the seeds and the veins using a knife or your hand. Clean the roasted skin rubbing with your fingers or with a paper towel.
5.Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
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6.Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently with out browning them.
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7.Add the garlic if using cook for about 2 minutes. After that, you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
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8.Add the cream and let simmer for 2-3 minutes. Add salt to season.

Variations to this dish: There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes,etc.
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To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.
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Enjoy!

13 comments :

  1. Ay Mely, eres ademas de buenisima cocinera una artisita de la fotografia. Que preciosas fotos! Vaya que he tratado de fotografiar mis comidas y se ven bastante feas, jajaja! Tus platillos como se antojan.
    Que ricas rajas!

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  2. Everything you make looks so delicious..Ill be sure to try this one..thanks for sharing. Figtreeappetizers

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  3. MELY, Estas rajas las probe por primera vez en el D.F. Pero son de Puebla veredad? Son de los favoritas para la taquiza.
    Coincido en que buenas fotos!

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  4. Mely, this one is divine! I love the idea of roasting first and then frying them. Cream is a great idea and I'll have no feeling of guilt while eating it. Thanks for the recipe, I'll certainly try it and serve it to friends.

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  5. Hola Silvia,
    Glad to see you back from your well deserved vacations.

    Hola Nora,

    SI, las rajas son un platillo del centro
    de Mexico. Yo las he probado tambien con Chile manzano en Toluca y en el Estado de Hidalgo. Aunque el chile Manzano es mas picoso saben muy ricas.

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  6. Hi, Figtree.
    Thanks for stopping by. I do really hope you try this recipe even if you use other kind of peppers. The flavor of the peppers is really heance by roasting them.

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  7. delicious! I am a huge fan of roasted peppers. They truly do add a unique flavor to dishes.

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  8. Great item for the Cinco de Mayo Buffet! Thanks for this delicious idea. Best, s

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  9. I love Mexican food(maybe because it kind of reminds me of Indian food)!I'm forever trying to get easy recipes to try out. My husband has a hard time every week chasing me out from the Mexican food section at the grocery store ;)
    Great recipe and great blog!!!

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  10. looks lovely that is so cool you took Indian cooking classes, wish I could take Mexican but of course i have your blog lol Rebecca

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  11. I like the idea of using this as a garnish for grilled carne asada or chicken.

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    Replies
    1. Yes, Chris

      Those are usually served with carne asada with some tortillas heated on the grill.

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