Charred Poblano Peppers with Cream — Rajas Poblanas con Crema
Pueblan skillet of charred poblano strips simmered with sweet corn, white onion, and garlic in a rich crema sauce until silky, served with warm corn tortillas and queso fresco for assembly.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Char poblano chiles over gas flame or broiler 8–10 minutes, turning every 2 minutes until blackened. Steam covered 5 minutes, peel under cold water, stem, seed, slice into 1 cm strips. Slice white onion thinly, mince garlic. Whisk crema with milk in a bowl. Char corn tortillas over flame 20 seconds per side until spotted and pliable, stack and cover.
Saute
Heat butter and oil in a large heavy skillet over medium heat 1 minute until foaming. Add onion, cook 4–5 minutes stirring until translucent and softened. Stir in garlic, corn, oregano, salt, and pepper; cook 3 minutes until corn is heated and lightly toasted.
Build
Add poblano strips to the pan, toss 1 minute to combine. Pour crema-milk mixture into pan, reduce heat to medium-low, and simmer 5–6 minutes stirring until sauce thickens and coats vegetables glossily.
Plate
Transfer rajas to a warm serving skillet or bowl, top with crumbled queso fresco and chopped cilantro. Arrange warm tortillas, lime wedges, and the skillet at the table for the diners to assemble.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.