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My review
Rajas Poblanas (Poblano Strips)
gema
"A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas."
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Ingredients
50 m servings 416 calsOriginal recipe yields 4 servings
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Directions
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- Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
- Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
- Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.
Footnotes
- Cook's Note: If the cream/cheese mixture is too thick, you can make it lighter by adding a little milk.
Nutrition Facts
Per Serving: 416 calories; 35.3 g fat; 21.5 g carbohydrates; 9 g protein; 103 mg cholesterol; 595 mg sodium. Full nutrition
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
3/11/2010
This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...
Most helpful critical review
3/17/2010
Followed the recipe exactly. It came out as a gwampy mess for a side dish. As a dip, fair. Didn't have much flavor. I think as a side dish, it would be very good just using the crema and not th...
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3/11/2010
This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...
10/1/2010
I have an abundance of poblano peppers in my garden (a veggie we are pretty new to), so I was looking for some new ways to eat them when I came across this recipe. Our entire family LOVED it!!...
2/27/2011
Boy, oh, boy - this was the perfect recipe. I am newly married to a Mexican and although I am of Mexican heritage, I don't know much about Latin cuisine. But to my advantage, I love to eat and...
12/19/2010
Great. I did what I always do with my Mexican recipes, and added 1 smoked poblano in adobo, and some cilantro. Love it. Next time, I will add some pepperjack cheese and reduce the cream cheese.
3/11/2010
I prepped this & served as dip with tostadas & it was a hit! very good.
7/23/2015
Delicious!!! These rajas are so authentic. I had not had these in years and I had them for the first time this year when I went on vacation to Guadalajara, Mexico. These taste just like those. S...
8/11/2010
I had purchased some Poblanos b/c they were on sale and wanted to do something different with them. I was just thinking "dip" when I made it, but after I made it (it was thicker than I expected...
5/6/2010
This are good! But my poblanos were not spicy at all! :( If you want them spicy you might want to try adding a couple serranos when roasting the chile, didn't use the griddle just put them unde...