Rajas Poblanas (Poblano Strips)
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Vegetable OilDirections:
1
Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside
2
Place the peppers on a large griddle over medium-high heat
3
Roast until the skin blisters and turns black
4
Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes
5
Transfer to a plate to cool
6
Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins
7
Slice into thick strips
8
Set aside
9
Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes
10
Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes
11
Add the poblano strips to the saucepan
12
Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more