Rajas con crema
This tasty recipe for rajas con crema is gluten free, vegetarian, and keto friendly!
Servings: 4 people
Ingredients
- 6 poblano peppers
- 1 white onion
- 1 cup corn
- 1 cup Monterey jack cheese
- 2/3 cup heavy cream
- 2/3 cup Mexican crema
- 2 tsp vegetable oil
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/8 tsp salt
Instructions
- Preheat your broiler on high.
- Stem and de-seed the poblanos then broil them on high for 5 minutes until they appear charred and the skin starts to peel back. Flip the poblanos then cook them for another 5 minutes until the second side starts to char. While the poblanos cook you can move on to the next step and start to slice the onion.
- Slice the onion into long strips and cook the onion in the vegetable oil over medium heat for 15 - 20 minutes. Cook the onion until it has lightly browned throughout. While the onions cook you can move on to the next step and skin the poblano peppers.
- Skin the poblano peppers. You do not have to get every bit of skin off of the pepper but you should at least get the parts of the skin that have charred, browned, or peeled away from the flesh of the pepper. The skin should peel back from the peppers as they cook, so the skin should be relatively easy to remove. Check out our section on how to peel poblano peppers for more tips on how to make this process even easier.
- Slice the poblanos in long strips. After the onions have cooked for 15 - 20 minutes, add the roasted poblanos and the corn to the pan with the onions. Cook the poblanos, onions, and corn for 10 more minutes.
- Turn off the heat then add the rest of the ingredients to the pan with vegetables. Stir the mixture until the cheese melts.