Rajas Con Crema (Creamy Roasted Poblano Strips)
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
6 to 8 servings A classic preparation that can be served on its own with tortilla chips and salsa, or used to fill tacos, burritos, enchiladas, or sopes.
Ingredients
- 2 pounds poblano or chilaca chiles
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- (2 garlic cloves, smashed)
- ½ cup Mexican crema
- ½ cup milk or water
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ cup shredded Oaxaca cheese or Monterey Jack (2 ounces)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pounds poblano or chilaca chiles
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- (2 garlic cloves, smashed)
- ½ cup Mexican crema
- ½ cup milk or water
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ cup shredded Oaxaca cheese or Monterey Jack (2 ounces)
Let's Cook
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Step 1.
Roast: 2 pounds poblano or chilaca chiles
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Step 2.
Peel, seed, stem, and slice them into thick strips. Heat in a large skillet over medium-high heat until hot: 2 tablespoons vegetable oil
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Step 3.
Add and cook until starting to brown, 5 to 8 minutes: 1 large onion, thinly sliced; (2 garlic cloves, smashed)
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Step 4.
Add the pepper strips and: ½ cup Mexican crema; ½ cup milk or water; 2 teaspoons dried oregano; ½ teaspoon salt
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Step 5.
Let the mixture come to a simmer, reduce the heat to medium-low, and cook until the peppers and onions are tender, about 5 minutes. Remove from the heat and stir in: ½ cup shredded Oaxaca cheese or Monterey Jack (2 ounces)