4/23/2021 Rajas Poblanas (Poblano Strips) Recipe | Allrecipes

Rajas Poblanas (Poblano Strips) Prep: 20 mins

Cook: 25 mins

A savory Mexican dish that can easily be turned Additional: 5 mins

into vegetarian by replacing the chicken bouillon Total: 50 mins
for vegetable bullion . The cream tones down the
Servings: 4
heat of the poblano peppers. You won't have
enough! Serve with warm corn tortillas. Yield: 4 servings

Ingredients Directions
½ cup Mexican crema, crema Step 1
fresca Blend the crema, cream cheese, and chicken bouillon in a blender
until smooth; set aside.
1 (8 ounce) package cream
cheese, so ened Step 2
1 tablespoon chicken bouillon Place the peppers on a large griddle over medium-high heat. Roast
granules until the skin blisters and turns black. Remove peppers from griddle
and place in a plastic bag, allowing them to sweat for 5 minutes.
5 poblano peppers 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
1 tablespoon vegetable oil into thick strips. Set aside.

1 onions, thickly sliced Step 3

1 cup drained canned corn Heat the vegetable oil in a large saucepan over medium-high heat;
kernels 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.

Tips
Cook's Note: If the cream/cheese mixture is too thick, you can make
it lighter by adding a little milk.

Nutrition Facts
Per Serving: 416 calories; protein 9g; carbohydrates 21.5g; fat 35.3g;
cholesterol 102.5mg; sodium 595.3mg.

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