RAJAS POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE) #dinner #lunch

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a conventional Mexican formula made by cooking poblano peppers, cutting them into "rajas", or strips, at that point stewing them with a velvety cheddar sauce. They are immensely tasty and sure to be your new top choice. Here is the manner by which I make them.

"Rajas Poblanas". Let those two words absorb a bit. These two words will be the initial ones off your lips when somebody asks you what's the most loved thing you've eaten recently. Gracious child! Truly deciphered from Spanish, "Rajas Poblanas" signifies "poblano strips", yet it is the name of a customary Mexican formula that you're going to adore.

Basically, the formula is made of broiled poblano peppers that are stripped and cut into strips, or "rajas", at that point stewed in a hand crafted sauce made with Mexican crema, destroyed Mexican cheeses, and a lot of flavors. They're smooth and rich and to some degree wanton and it's difficult to depict how flavorful and amazing they are without assaulting the screen.

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Ingredients

• 4 large poblano peppers
• 2 tablespoons butter
• ½ yellow onion sliced
• ½ cup Mexican crema or use sour cream
• 5 ounces melty Mexican style cheese shredded (about 2 cups – I used Mexican manchego)
• 1 teaspoon chili powder I used paprika, though ancho powder would be great here
• ½ teaspoon Mexican oregano
• Salt and pepper to taste I used a few light grinds

Instructions

1. Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
2. Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
3. Heat a large pan to medium heat and melt the butter.
4. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
5. Add the poblano pepper strips and cook another minute, stirring.
6. Swirl in the crema and stir to incorporate.
7. Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
8. Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
9. Serve!

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