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!

Easy-peasy.

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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