World Flavors Cookbook

Rajas con Crema

Roasted Poblano chili strips in a rich, velvety cream sauce with corn and onions.

Cuisine: Mexico

Ingredients

• 6 Poblano chilies, roasted and peeled
• 1 large white onion, sliced into half moons
• 1 cup corn kernels (fresh or canned)
• 1 cup Mexican crema (or sour cream)
• 1/2 cup milk
• 1 cup Queso Oaxaca or Mozzarella, shredded
• 2 tbsp butter
• Salt and pepper

Instructions

1. Roast Poblano chilies over an open flame until charred. Steam in a bag, then peel and slice into strips (rajas).
2. Sauté onions in butter until translucent. Add corn and cook for 3 minutes.
3. Add the Poblano strips and stir.
4. Pour in the crema and milk. Simmer gently for 5 minutes (do not boil hard).
5. Stir in the cheese until melted. Season with salt and pepper.
6. Serve warm with corn tortillas.