Charred Rajas con Crema Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 5 large poblano peppers
  • 2 large yellow onions
  • 4 cloves garlic
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chicken bouillon
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
Directions
  1. Add the poblano peppers to a large baking sheet and place them under your broiler until the skin blisters, turning halfway (about 3 minutes per side).
  2. Remove the peppers from the oven and place in a bowl. Then immediately cover the bowl with plastic wrap. Let sit for 10 minutes.
  3. While the peppers are steaming, slice the onion thinly.
  4. Mince the garlic.
  5. Once the peppers have steamed, remove them from the bowl and peel away the charred skin.
  6. Remove the seeds and stems from the peppers and cut them into strips.
  7. Add the butter to a cast iron skillet and heat on medium high heat.
  8. Sauté the onions and garlic with salt and pepper until slightly softened, about 5 minutes.
  9. Add the peppers to the skillet and cook for another 2 minutes.
  10. Remove the peppers and onions from the skillet. Add in the chicken bouillon, water, heavy cream, and Monterey Jack cheese. Stir until the cheese has melted.
  11. Add the peppers and onions back into the skillet and stir until the mixture has thickened (about 3 minutes).
  12. Serve the peppers and onions with your favorite protein and rice and beans. You can also serve it in warm tortillas or chips.