Gourmet Veggie Mama

Rajas poblanas

Rajas poblanas are deceptively simple: Just roasted poblano peppers, soft onions, and a creamy sauce, all tucked into a warm flour tortilla. They are absolutely delicious, though. Smoky and a little spicy, with a silky texture, they do not disappoint!

That’s the stuff.

These are probably the least authentic rajas poblanas ever, since about half of the peppers I used were sweet peppers, not poblanos, and I used mozzarella cheese instead of Jack, but oh well — it was good! I had a bunch of assorted sweet peppers from my CSA box that I wanted to use for something, and I am usually stumped by sweet peppers. But how can you resist when the peppers are this beautiful?

Way too pretty to end up in the compost!

I usually put sweet peppers in chili or veggie burgers, but after that I’m out. This is my new favorite way to use them!


Roasting the peppers really brings out the flavor, and this is such an easy meal to put together.

Rajas Pablanas
Based on a recipe from Bon Appétit, June 2012

2 lbs poblano chiles (or 1 lb poblanos and 1 lb mixed sweet peppers)
1 onion, quartered and cut crosswise into 1/4-inch slices
4 garlic cloves, minced or pressed
2 tsp dried oregano
3/4 cup sour cream or Mexican crema, if available
1/4 cup shredded Monterey Jack
Kosher salt

Preheat the broiler, or heat a gas grill to high. If broiling, place the chiles on a rimmed baking sheet. If grilling, put the chiles directly on grill grate. Roast, turning occasionally, until the chiles are tender and charred in places, 15–20 minutes. Transfer the chiles to a paper bag, close, and let steam for 15 minutes.

Peel the chiles after they’ve steamed, and remove the stem and seeds. Cut into 1/4-inch strips.

Heat a large dry heavy skillet over medium-high heat. Add the onion and cook, stirring often, until beginning to char, 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and 1 cup water. Simmer until the onion is tender and water has evaporated, 5–7 minutes.

Add the chiles to the pan and cook until the flavors meld, about 5 minutes. Remove from the heat and stir in the sour cream or crema and cheese. Add a splash of water if the mixture is too dry. Season to taste with salt.

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3 Thoughts on “Rajas poblanas

  1. I love roasted peppers. One of the tastiest flavors in the world.

  2. Pingback: Grilled stuffed peppers with goat cheese | Gourmet Veggie Mama

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