Rajas De Chile Poblano Chile Poblano Strips Food

CREAMY POBLANO PEPPER STRIPS (RAJAS)

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 DE CHILE POBLANO (CHILE POBLANO STRIPS)

Steps:

• Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 In the central and northern part of Mexico, where the chile poblano is used a great deal, to ask for rajas most commonly means strips of chile poblano cooked in this way. It makes an excellent accompaniment for broiled meats. Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes. Heat the oil and fry the onions gently, without browning them, until they are soft. Add the chile strips and salt to the onions in the pan, cover, and cook gently for about 8 minutes. You can always prepare these ahead of time and they will keep in the refriegerator for several days. They are inclined to get a bit soggy if you freeze them.