Rajas Poblanas (Poblano Strips)

Rajas Poblanas (Poblano Strips) might be just the side dish you are searching for. For $2.42 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 353 calories, 7g of protein, and 28g of fat. This recipe serves 4. 10 people have made this recipe and would make it again. If you have chicken bouillon granules, vegetable oil, poblano peppers, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 49%, this dish is solid. If you like this recipe, take a look at these similar recipes: Chicken Strips in Creamy Rajas Poblanas, Creamy Poblano Pepper Strips (Rajas), and Rajas Poblanas.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside. 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. 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. Kitchen-Friendly View

 

Step by step:

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.

3. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes.

4. 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.

5. 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.

6. Add the poblano strips to the saucepan.

7. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Information:

covered percent of daily need