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 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 POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE) - RECIPE
Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a traditional Mexican recipe made by roasting poblano peppers, slicing them into "rajas", or strips, then simmering them with a creamy cheese sauce. They are hugely flavorful and sure to be your new favorite. Here is how I make them.
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
Steps:
- 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.
- 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 onion strips are translucent and soften up.
- Add the poblano pepper strips and cook another minute, stirring.
- Swirl in the crema and stir to incorporate.
- Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
- Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
- Serve!
Nutrition Facts : Calories 286 kcal, Carbohydrate 9 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 399 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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 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
CHICKEN STRIPS IN CREAMY RAJAS POBLANAS
Skillet-cook chicken strips and roasted poblano chiles in a creamy, garlicky sauce and serve with tortillas to make this easy dish for a dozen.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Blend cream cheese spread, garlic and 2 chiles in blender until smooth. Cut remaining chiles into strips.
- Heat 1 tsp. oil in large skillet on medium heat. Add half the chicken; cook and stir 3 min. or until no longer pink. Remove from skillet. Repeat with remaining oil and chicken; cover to keep warm.
- Add onions and chile strips to skillet; cook 3 min., stirring occasionally. Add chicken and cream cheese sauce; stir. Cover; cook on low heat 13 min. or until chicken is done and mixture is heated through, stirring occasionally and topping with shredded cheese for the last 3 min. Serve with tortillas.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 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
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RAJAS POBLANAS RECIPE - BON APPéTIT
From bonappetit.com
4/5 (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.
RAJAS CON CREMA (POBLANO PEPPER RECIPE) | KEVIN IS COOKING
From keviniscooking.com
5/5 (4)Total Time 35 minsCategory Side DishCalories 279 per serving
- Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
- 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.
RAJAS CON CREMA - AUTHENTIC MEXICAN RECIPE BY
From muydelish.com
5/5 (14)Total Time 25 minsCategory Side DishCalories 483 per serving
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
RAJAS POBLANAS - TASTE CANADA
From tastecanada.org
Estimated Reading Time 1 min
- 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 ingredients (about 3 –5 minutes), then add the chicken and season with salt to taste.
- Remove from heat, add mozzarella cubes and serve with flour or corn tortillas (flour tortillas are my go to).
RAJAS POBLANAS RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
Cuisine MexicanTotal Time 30 minsCategory SidesCalories 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.
TACOS RAJAS POBLANAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
5/5 (1)Total Time 25 minsCategory Appetizer, SnackCalories 153 per serving
- Rinse poblano peppers. 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 when I do it under running water). Remove stems and cut open to remove seeds. Rinse peppers under cold water.
- Cut poblano peppers into strips and then in half. Thinly slice onion and then cut into half moons. Cook peppers and onions until tender. Break cheese apart with your fingers and add to pan until slightly melted.
- Heat tortillas in a pan or microwave for a few seconds to soften. Divide mixture onto tortillas and add habanero tomatillo salsa, salsa verde or hot sauce of your choice. Enjoy!
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3.7/5 (15)Total Time 52 minsCategory Taco FillingCalories 104 per serving
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