Rajas Poblanas Recipes

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RAJAS POBLANAS (POBLANO STRIPS)

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.

Provided by gem

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7



Rajas Poblanas (Poblano Strips) image

Steps:

  • 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.

Nutrition Facts : Calories 416 calories, Carbohydrate 21.5 g, Cholesterol 102.5 mg, Fat 35.3 g, Fiber 5.4 g, Protein 9 g, SaturatedFat 20.2 g, Sodium 595.3 mg, Sugar 7.1 g

½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5 poblano peppers
1 tablespoon vegetable oil
1 onions, thickly sliced
1 cup drained canned corn kernels

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

RAJAS POBLANAS CON CREMA

Make and share this Rajas Poblanas Con Crema recipe from Food.com.

Provided by Salvador Vilchis

Categories     Onions

Time 50m

Yield 1800 g, 36 serving(s)

Number Of Ingredients 8



Rajas Poblanas Con Crema image

Steps:

  • Grill peppers over fire and place in a plastic bag, let stand for 30 minutes.
  • Peel and, if you like, devein the peppers. Cut in to 1/2 inch slices.
  • Melt margaringe in cooking pan and add, onions, stir until transparent.
  • Add salt, dry instant chicken broth, pepper and poblano pepers and stir frequently fo 15 minute.
  • Add sour cream and queso fresco, cook for an additional 5 minute.
  • Enjoy with tortillas!

Nutrition Facts : Calories 109.2, Fat 6.1, SaturatedFat 1.9, Cholesterol 4.7, Sodium 103.8, Carbohydrate 13.3, Fiber 5, Sugar 0.6, Protein 3.1

800 g poblano peppers
500 g onions
90 g margarine
400 g sour cream
300 g queso fresco
1 teaspoon salt
1 tablespoon dry instant chicken broth
1/2 teaspoon pepper

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Provided by Marcela Valladolid

Categories     side-dish

Time 45m

Yield 4 to 6 servings (or 2 cups)

Number Of Ingredients 8



Creamy Poblano Pepper Strips (Rajas) image

Steps:

  • Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
  • Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
  • Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

6 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper

More about "rajas poblanas recipes"

RAJAS POBLANAS RECIPE | BON APPéTIT
2012-05-15 Step 3. Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; …
From bonappetit.com
3.9/5 (29)
Servings 6
  • Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
  • Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
  • Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
  • Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
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RAJAS POBLANAS RECIPE WITH SOUR CREAM - DAISY BRAND
2019-12-11 Peel off the blackened skin. Remove the seeds and cut the chiles in thin strips. Place the sour cream, milk, flour, garlic and bouillon cube in a food …
From daisybrand.com
Cuisine Mexican
Total Time 30 mins
Category Sides
Calories 147 per serving
  • Roast the chiles over an open flame, or under the broiler until the skin is blackened and blistered, turning to roast on all sides.
  • Place the chiles in a plastic bag for 5 minutes. Peel off the blackened skin. Remove the seeds and cut the chiles in thin strips.
  • Place the sour cream, milk, flour, garlic and bouillon cube in a food processor. Cover and process until smooth.
  • Heat the oil in a 10-inch skillet over medium-high heat. Sauté the onion until soft and translucent. Add the chiles and stir until heated through. Reduce the heat to low and stir in the sour cream mixture. Cook for 5 minutes or until thick and bubbly, stirring frequently.
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RAJAS POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE)
2018-09-07 Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick. Heat a large pan to medium heat and melt the butter. Add the onion and cook about 5 minutes, until the …
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Ratings 20
Calories 286 per serving
Category Appetizer, Main Course
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RAJAS CON CREMA (POBLANO PEPPER RECIPE) | KEVIN IS COOKING
2021-06-15 Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often. Lower heat to medium, add the …
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RAJAS POBLANAS - TASTE CANADA
2020-05-22 Instructions. 1.Place the butter in a medium to large size sauce pan, add the onions and let it sweat until the onions are clear. Add pepper and corn to the pan. Add cream and let it simmer to release all the flavours from the …
From tastecanada.org
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TACOS RAJAS POBLANAS - MEXICAN APPETIZERS AND MORE!
2017-02-04 Add 1 tablespoon of oil to a cast iron pan or regular pan. Roast peppers until charred on all sides and soft. Let sweat for a few minutes by letting them sit or place in a zip lock bag. Remove skin with fingers (easier for me …
From mexicanappetizersandmore.com
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DELICIOUS RAJAS CON CREMA | ROASTED POBLANOS IN CREAM …
2021-07-09 Place in a Ziploc bag or a bowl and cover with plastic wrap or a lid. Allow to “sweat” for 10 minutes then peel away skin, deseed and slice into strips. (You can watch the video on how to roast the poblanos here.) In a large pan …
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FAVORITE RECIPES FROM PUEBLA MEXICO
2021-03-31 In this recipe, turkey meets mole poblano sauce featuring five chiles, spices, nuts, tomatoes, tortillas, and Mexican chocolate. "Sprinkle sesame seeds over mole if desired," says Sherbear1. "Garnish with onions and limes. …
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RAJAS CON CREMA | AUTHENTIC MEXICAN RECIPE BY - MUY DELISH
2020-01-09 Add the garlic and roasted poblano strips. Cook for two minutes stirring often. Add the corn, chicken bullion & black pepper and mix well. Lower heat to medium, add the cream …
From muydelish.com


RAJAS POBLANAS CON CREMA (CHARRED POBLANO STRIPS WITH CREAM)
WHY THIS RECIPE WORKS. To make rajas poblanas con crema, a Mexican favorite that features tender strips of roasted chiles and sliced onion cooked with crema, we started by …
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RAJAS POBLANAS RECIPES
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RAJAS POBLANAS | A MEXICAN COOK
2013-10-18 1. Heat the oil in a non-stick pan. Add the onion and garlic and gently fried for two minutes or until the onion is translucent. 2. Add the poblano pepper slices drained from the tin …
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Preheat the oven to 425 degrees and place the poblano peppers on a baking sheet. When the oven is preheated, place the baking sheet in the oven and roast the poblanos, rotating once or …
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RAJAS POBLANAS RECIPE WITH SOUR CREAM - FOOD NEWS
Cut into ¼-inch strips that are about 2 inches long. In a large (10-inch) skillet over medium-high, heat the oil. When hot, add the onion and cook, stirring regularly until lightly browned, 4 or 5 …
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RAJAS POBLANAS RECIPE WITH ROASTED PEPPERS ~ MACHEESEMO
Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema …
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RECIPE FOR《RAJAS POBLANAS》DELICIOUS ️
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