For a smoky depth, roast the poblano peppers over an open flame until charred. If you don't have Mexican crema, crème fraîche makes an excellent substitute. Adjust the amount of bouillon to your taste; start with less and add more as needed. Serve immediately with warm corn tortillas, rice, or as a filling for tacos or quesadillas.
Rajas Poblanas (Poblano Strips)
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS87
Experience the heart of Mexican cuisine with Poblanas. A luscious blend of roasted poblano peppers, sweet corn, and creamy textures, this dish offers a delightful balance of smoky heat and cool richness. Perfect as a vegetarian main course or a vibrant side, it's sure to captivate your taste buds and leave you craving more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol103 mg
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Fiber5 g
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Protein9 g
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Saturated Fat20 g
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Sodium595 mg
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Sugar7 g
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Fat35 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Cream Sauce: In a blender, combine the Mexican crema, softened cream cheese, and chicken (or vegetable) bouillon granules. Blend until completely smooth and creamy. Set aside. (5 minutes)
02 Step
Recipe View Roast the Poblano Peppers: Place the poblano peppers directly on the grate of a gas stove burner or on a large, dry griddle over medium-high heat. Roast, turning occasionally, until the skins are blackened and blistered all over. (15 minutes)
03 Step
Recipe View Steam and Peel: Transfer the roasted peppers to a plastic bag or a covered bowl. Allow them to 'sweat' for about 5 minutes. This makes peeling easier. Once cooled slightly, peel off the blackened skin. Cut the peppers in half lengthwise, remove the seeds and veins, and slice into thick strips. (15 minutes)
04 Step
Recipe View Sauté the Vegetables: Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the thickly sliced onion and cook until softened and translucent, about 5 minutes. Stir in the drained corn kernels, reduce the heat to medium, and cook for another 5 minutes, allowing the corn to lightly brown and sweeten.
05 Step
Recipe View Combine and Simmer: Add the sliced poblano pepper strips to the saucepan with the onions and corn. Pour the prepared cream sauce over the vegetables. Bring the mixture to a gentle simmer, stirring occasionally, and cook until heated through and the flavors have melded together, about 5 minutes more.
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Rita Hudson
Mar 14, 2025This recipe is amazing! The creaminess perfectly balances the heat of the poblanos.
Candice Zemlak
Nov 18, 2024I made this vegetarian, and it was still delicious!