Rajas Poblanas (Poblano Strips)

Follow our step-by-step guide on how to make Rajas Poblanas (Poblano Strips).

1. Step 1

   Start by blending together the Mexican crema, softened cream cheese, and chicken bouillon granules until you achieve a smooth and creamy consistency.

2. Step 2

   Set this delightful mixture aside for later.

3. Step 3

   Next, take your poblano peppers and place them on a large griddle over medium-high heat.

4. Step 4

   Roast the peppers until their skin blisters and turns a beautiful black, filling your kitchen with a smoky aroma.

5. Step 5

   Once they’re perfectly roasted, transfer the peppers to a plastic bag and let them sweat for about five minutes.

6. Step 6

   This step helps loosen the skin, making it easier to peel.

7. Step 7

   After they’ve sweated, carefully remove the peppers from the bag, let them cool on a plate, and gently peel off the outer skin.

8. Step 8

   Slice the peppers in half lengthwise, remove the seeds and veins, and cut them into thick strips.

9. Step 9

   Set these vibrant strips aside for later use.

10. Step 10

    In a large saucepan, heat some vegetable oil over medium-high heat.

11. Step 11

    Add the sliced onion and sauté until it becomes tender, which should take around five minutes.

12. Step 12

    Stir in the drained corn and lower the heat to medium, allowing it to cook for another five minutes.

13. Step 13

    Now, it’s time to add those beautifully sliced poblano strips to the saucepan.

14. Step 14

    Pour the creamy mixture over the vegetables and bring everything to a gentle simmer.

15. Step 15

    Let it cook at this simmering stage until everything is heated through, which should take about five more minutes.

16. Step 16

    Enjoy the wonderful blend of flavors as they come together, creating a dish that’s sure to impress!.