Lunch · 35 min · mexican

Rajas Poblanas con Crema

Dinner decisions, handled: Rajas Poblanas con Crema pairs poblano chiles with white onion for a 35-minute Mexican lunch.

✓ USDA-verified nutrition data

Ingredients

• 6 Poblano chiles
• 1 White onion
• 1.5 cups Corn kernels
• 1 cup Crema
• 3/4 cup Queso fresco
• 2 tbsp Butter
• 2 cloves Garlic

Steps

1. Char the poblanos over a flame until blackened, steam in a bag 10 minutes, peel, and cut into rajas.
2. Sauté the sliced onion in butter 8 minutes until soft and sweet, then add the garlic for 1 minute.
3. Add the rajas and corn and cook 5 minutes until everything is tender and glossy.
4. Pour in the crema and simmer 5 minutes until it thickens slightly and coats the rajas.
5. Season with salt — the dish should be rich, mild, and faintly sweet.
6. Serve hot with warm tortillas and crumbled queso fresco over the top.

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