RAJAS CON CERVEZA (PEPPER STRIPS WITH BEER AND CHEESE)
A Mexican dish from Diana Kennedy, great for either an appetizer or a side dish. I like to vary the kinds of peppers I use, adding some sweet peppers and some hotter ones. If you like, you can char and peel the peppers beforehand, but I usually don't bother. You may want to increase the cooking time if you don't char the peppers, or if you prefer them softer. If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish.
Provided by Chocolatl
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a non-reactive skillet over medium heat. Add onions. Cook until onions are translucent.
- Add pepper strips, cover, and cook just until peppers are tender, about 4 minutes.
- Add beer and bring to a boil. Cook until liquid has evaporated, about 7 minutes.
- Stir in cheese and stir just until melted.
- Serve with tortillas.
Nutrition Facts : Calories 329.7, Fat 22.6, SaturatedFat 9.1, Cholesterol 45, Sodium 292.6, Carbohydrate 17.8, Fiber 2.4, Sugar 8.7, Protein 12.7
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
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.
RAJAS CON QUESO
Steps:
- Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
RAJAS POBLANAS
Categories Cheese Onion Broil Vegetarian Low Cal High Fiber Low Sodium Cinco de Mayo Dinner Healthy Low Cholesterol Monterey Jack Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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" 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 fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.
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 CERVEZA (POBLANOS AND BEER)
Poblanos, cheese, and beer. Rich and tasty; made for a good nighttime snack. From the Bailey Farms website http://www.baileyfarmsinc.com. I made a half recipe. Amounts can easily be adjusted to suit personal taste. Prep time includes roasting/preparing the peppers.
Provided by Cinizini
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To prepare poblanos: You can either roast them under the broiler or on a grill. If under the broiler, place whole washed peppers on a cookie sheet and broil, watching carefully and turning until blackened on all sides. Cool in a paper bag and peel under cold running water. This should take about 20 minutes (to broil) plus 10 to cool. Then, take the peeled peppers and slice into thin, long slices lengthwise.
- Heat oil in a skillet over medium heat.
- Add sliced onions and salt to taste.
- Continue to cook over medium heat until onions are translucent. Once onions are cooked, add peppers to the pan, cover and cook until tender.
- Add beer, turn up heat to high and bring mixture to a boil. Boil until the liquid is absorbed by the peppers.
- When liquid is absorbed, lay cheese slices over peppers, cover, and continue to cook until cheese melts.
- Serve with your favorite tortillas (flour/corn), steamed or fried. (I like them steamed/heated up in a cloth napkin in the microwave, sprinkled with a little water).
Nutrition Facts : Calories 330.9, Fat 24.5, SaturatedFat 10.3, Cholesterol 44.6, Sodium 272.4, Carbohydrate 13.1, Fiber 1.6, Sugar 5.4, Protein 12.6
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