Vegetables Recipe ✶ Rajas Poblanas (Poblano Strips)

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Ingredients

• ½ cup Mexican crema, crema fresca
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon chicken bouillon granules
• 5 poblano peppers
• 1 tablespoon vegetable oil
• 1 onions, thickly sliced
• 1 cup drained canned corn kernels

Cooking Directions

1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Facts

• calories416
• carbohydrateContent21.5 g
• cholesterolContent102.5 mg
• fatContent35.3 g
• fiberContent5.4 g
• proteinContent9 g
• saturatedFatContent20.2 g
• sodiumContent595.3 mg
• sugarContent7.1 g