These rajas con crema, roasted poblano pepper strips cooked with onions and Mexican crema, make a great dip. They are also good wrapped in a tortilla or as a side dish to your meal.
Rajas con Crema (Roasted Poblano Peppers in Cream Sauce)
These rajas con crema, roasted poblano pepper strips cooked with onions and Mexican crema, make a great dip. They are also good wrapped in a tortilla or as a side dish to your meal.
Ingredients
- 4 large poblano peppers
- 2 tablespoons butter
- 1 onion sliced
- 2 large cloves garlic minced
- 3/4 cup Mexican crema
- 1 teaspoon salt or to taste
- 1 teaspoon chicken bouillon granules such as Knorr®
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Oaxaca cheese
Instructions
- Place poblano chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 5 to 6 minutes. Peel off charred skins, remove seeds, and slice chiles into strips. Set aside.
- Melt butter in a large skillet. Add onions and cook until soft and translucent, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add poblano peppers, Mexican crema, salt, chicken bouillon, and pepper; cook and stir until combined. Turn off heat, add cheese, and stir until melted.
Notes
Air Fryer Method
If you want to char the poblanos in an air fryer, preheat the air fryer to 450 degrees C(230 degrees C). Add poblanos to air fryer basket and cook for 8 to 10 minutes. Continue cooking and flipping the poblanos until the skin is blackened and blistered, 5 to 6 minutes.
Cook’s Note
Mozzarella cheese can be substituted for the Oaxaca cheese.
