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
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
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
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
TIRITAS DE POLLO EN RAJAS POBLANAS CON CREMA
Steps:
- Licúa el queso crema untable, el ajo y 2 chiles hasta que queden homogéneos. Corta los chiles restantes en tiritas.
- Calienta 1 cdta. del aceite en una sartén grande a fuego medio. Añade la mitad del pollo; cocínalo revolviendo durante 3 min. o hasta que pierda el color rosado. Sácalo de la sartén. Repite esto con el aceite y el pollo restantes; tapa el pollo para mantenerlo caliente.
- Pon la cebolla y las tiritas de chile en la sartén; cocínalas 3 min., revolviéndolas de vez en cuando. Añade el pollo y la salsa de queso crema; revuelve todo. Tapa la sartén; cocina esto a fuego bajo durante 13 min. o hasta que el pollo esté cocido y la mezcla esté competamente caliente; revuélvela de vez en cuando y añade el queso desmenuzado durante los últimos 3 min. de cocción. Sirvelo con las tortillas.
Nutrition Facts : Calories 240, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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
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