Rajas con Crema is a traditional Mexican recipe for a classic dish of roasted, sliced chillies and onion in a Mexican crema and Oaxaca cheese base. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Rajas con Crema.
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Rajas con Crema is a smoky, creamy Mexican dish featuring roasted, sliced poblano peppers, onions, and Mexican crema (or cream) with. It is perfect as a taco topping, side dish, or dip.
Ingredients:
5 poblano chillies
1 tbsp unsalted butter
1 medium onion, sliced
2 garlic cloves, minced
1/2 tsp sea salt (plus more to taste)
180ml Mexican crema
100g Oaxaca cheese, grated
Method:
Line a baking tray with kitchen foil and arrange the poblano chillies on top. Set directly underneath your grill (broiler) set to high.
Grill the poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and grill for another 5 minutes, or until the skin is blackened and blistered on all sides.
Remove them from the under the grill, loosely cover the baking tray with aluminium foil or plastic wrap to keep in some of the heat and let them steam for 5 minutes.
Pull and rub off as much of the loose skin on the chillies as possible. It doesn't have to be perfect. (
Transfer the poblanos to a chopping board, then remove and discard the stems and seeds before slicing the poblanos into strips and setting aside.
Place a large heavy-based frying pan over medium-high heat. When hot add the butter and when foaming add the onions and cook for about 5 minutes, until softened and translucent.
Add garlic and cook for 30 seconds, stirring frequently.
Now add in the roasted poblano pepper strips, Mexican crema, and salt. Stir together to combine and cook for 2 more minutes.
Add the grated cheese and stir together until the cheese has melted completely. Remove from the heat and serve immediately in warm tortillas or with tortilla chips for dipping.
