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 a 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.
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:
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.
3.After completing this step place covered with a kitchen towel or a plastic bag and let them sweat with their steam for about 10 minutes to loosen up their skin.
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.
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.
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.
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.
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.