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–+ servings

Rajas con Crema

Karely Santana-Morfin
Do you have poblano peppers that you dont know what to do with? then check out this easy recipe
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 5 Servings
Calories 408 kcal

Equipment

  • Knife
  • Cutting Board
  • Saute Pan
  • Measuring Cups
  • Measuring spoons

Ingredients
  

  • 7 Poblano Peppers Roasted, Peeled, Deseeded, sliced
  • ¼ Cup Corn
  • ¼ Cups Onion Slices
  • 1 Garlic Clove
  • 1 Tbs Butter
  • 10 oz Mexican Sour Creme
  • 1 ½ Cups Monteyray Jack
  • TT Salt & Pepper
  • TT Cayenne

Instructions
 

  • Roast your washed peppers until every possible side is scorched. Place them in a bag or ziplock bag to sweat and cool down.
  • After your peppers have cooled down, peel off as much of the skin as you can. Then open them up, deseed them and slice them down into strips. Set off to the side
  • Slice your onion into julienne or half-moons, and mince your garlic. In a saute pan with butter add your garlic and onion. Saute until fragrant.
  • Add your peppers, and saute for two minutes, Add your sour cream and cheese mix until everything melts and incorporates.
  • Add salt and cayenne to your taste

Notes

Will last up to a week in an airtight container

Nutrition

Calories: 408kcal
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