Prepare to embark on a culinary journey that will transform your kitchen into a vibrant Mexican cantina! Rajas de Chile Poblano is not just a recipe; it's a symphony of flavors that dances on your palate, combining the smoky richness of roasted poblano peppers with sweet corn and creamy cheese. Whether you're a seasoned home chef or a curious food lover, this dish promises to transport you straight to the heart of Mexico with every single bite. Get ready to impress your family and friends with this irresistible, authentic recipe that's easier to make than you might think!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 onion, sliced
- 2 cups corn kernels
- 1 cup cream
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Prepare the poblano peppers by roasting them directly over an open flame or under the broiler. Rotate frequently until the skin is completely charred and blistered on all sides.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10-15 minutes. This steaming process will help loosen the charred skin.
- Once cooled, carefully peel off the charred skin from the peppers. Use gloves to protect your hands if needed. Gently remove the stem and seeds, then slice the peppers into long, thin strips called rajas.
- In a large skillet, heat a small amount of oil over medium heat. Add the sliced onions and sauté until they become translucent and slightly softened, about 5-6 minutes.
- Add the corn kernels to the skillet and cook with the onions for an additional 3-4 minutes, allowing them to slightly caramelize.
- Incorporate the sliced poblano pepper strips into the skillet, stirring to combine with the onions and corn.
- Pour in the cream, stirring gently to coat all ingredients. Reduce heat to low and simmer for 3-4 minutes.
- Season with salt and pepper to taste. Sprinkle the shredded cheese over the top and allow it to melt slightly.
- Remove from heat and serve hot as a side dish or as a filling for tacos, quesadillas, or as a topping for rice.
Tips
- Roasting Technique: For the most authentic flavor, roast poblano peppers directly over an open flame. If you don't have a gas stove, use your oven's broiler, turning peppers frequently to achieve an even char.
- Peeling Peppers Pro Tip: After roasting, immediately place peppers in a sealed plastic bag or covered bowl. The steam helps loosen the charred skin, making it easier to peel.
- Wear Gloves: Poblano peppers can be mildly spicy. Use kitchen gloves when handling and peeling to protect your hands from potential irritation.
- Cheese Selection: While the recipe suggests shredded cheese, try using Mexican queso fresco or Monterey Jack for an authentic flavor profile.
- Serving Suggestions: This versatile dish can be a side, taco filling, or even a topping for grilled meats. Don't be afraid to get creative!
- Make Ahead: Roasted and peeled poblano strips can be prepared in advance and stored in the refrigerator, making meal prep easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
