Roasted Poblano Strips in Cream Sauce (Rajas en Crema)
Roasted chile poblano strips in cream sauce are so simple and yet totally addicting. Eat them with tortillas, tostadas, or straight out of the pan!
Ingredients
- 2 tbsp vegetable oil I use safflower
- 1 medium white onion, quartered and thinly sliced
- 1-2 cloves garlic, finely chopped
- 4 medium roasted poblanos, blackened skin, seeds and veins removed, thinly sliced into strips About 1 cup sliced, see notes for how to roast
- 1 cup corn kernels fresh or frozen
- 15 ounces Mexican cream about 450 ml, just shy of 2 cups
- 1/4 cup milk
- salt to taste
Instructions
- Add oil to a large non-stick skillet and heat over medium heat, 2-3 minutes
- Add onions and sauté until they begin to soften, about 3-4 minutes
- Add garlic and continue to sauté with the onions until the onions just begin to start turning golden, about 4 minutes more
- Add poblanos and stir occasionally, cooking for another 3-4 minutes
- Add corn kernels, cream and milk, stirring to incorporate. Reduce heat to low and, simmer for about 4 minutes more or until all ingredients are heated through
- Add salt to taste
Notes
- For instructions on roasting poblano peppers, click here
- All ingredients in this dish can be adjusted for taste. This particular version is really creamy and could probably support more vegetables or the addition of chicken if desired. Feel free to add more onions, garlic, poblanos, or corn or change the proportions to your liking. You could even add cooked chicken or cooked diced potatoes to bulk up the dish. Or reduce the cream so that there is a lower sauce to vegetable ratio or up the amount of milk to make the sauce less thick.