The holidays might have put a big dent in our daily food budgets but that doesn’t mean we have to skimp on flavor and ease of preparation. These Rajas Poblanas fit the bill perfectly! This very simple recipe has many applications. Try it as a side dish with tortillas to make tacos, or served over rice or pasta as a vegetarian course. You can also add other veggies such as sliced zucchinis, mushrooms, and corn to make it a main course. Sauteed shrimp or sauteed chicken are also delicious add-ins! I think it is Mom and family friendly as you can have many options…and cheap.
Read Related: Mexican Comfort Food: The Dumpling
RAJAS POBLANAS (ROASTED POBLANO CHILE STRIPS)
Yield: 6 portions as an appetizer
4 Poblano chiles, roasted or fried, skin removed, seeds and veins removed
1 White onion, halved and quartered into ¼” strips
1 TBSP Canola oil
1 Cup Crema Mexicana (See Note Below)
½ cup Panela cheese, cut into 1 inch cubes (Substitute: Queso Blanco or High Moisture Mozzarella)
Salt, to taste
- Slice the poblano chiles lengthwise into strips ½” thick.Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft, do not brown.
- Add the chile strips (rajas) and the crema mexicana. Cook the chile mixture until heated through, about 5 minutes.
- Add the cubes of panela cheese and season with salt.
- Serve immediately with warm corn tortillas.
Note: If crema mexicana is unavailable, substitute crème fraiche.