Poblano Chilies and Cheese Recipe (Rajas con Crema)
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Yield:
8 servings
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Total Time:
45 mins
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Prep Time:
30 mins
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Cook Time:
15 mins
Ingredients
- 4 fresh poblano chiles (see note below)
- 2 teaspoons Mazola® Corn Oil
- 1/2 medium white onion, sliced thin
- 1 clove garlic, minced
- 1-1/2 cups low fat milk, divided
- 1 tablespoon cornstarch
- 3 tablespoons Mexican crema OR reduced fat sour cream
- 6 ounces queso fresco made with skim milk, cubed
- 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- Salt and pepper to taste
Instructions
- Note: The chiles should be fresh, firm and shiny. Avoid using chiles that are dull, soft and wrinkled; they are old and will be too soft after they have been seared and skinned. The fresher they are, the easier they will skin and handle when stuffing and cooking. In order to skin the chiles, they must be seared on the outside until black. Ideally you want them seared, but still firm.
- Step 1) Place chiles over a high flame. This should be done quickly - be careful not to overcook the chiles.
- Step 2) After roasting, place the chiles in a plastic bag and close. Let stand for 10 minutes. The "sweat effect" allows for easier skin removal. After peeling the chile, make a slit on one side about 3/4 of the length of the chile and remove the seeds and veins being careful not to rip the chile. The seeds and veins are what gives the chiles most of their heat, so the more you remove, the milder they will be.
- Step 3) Place the chiles on paper towels and gently wipe them dry. Cut into slices lengthwise and set aside.
- Step 4) Heat oil in a large skillet; add onions and garlic, and cook 3 minutes over medium-high heat, until translucent. Add chiles, cook for 3 minutes. Lower heat to medium. Add 1 cup of milk.
- Step 5) Stir cornstarch and bouillon into remaining 1/2 cup milk in a small bowl to dissolve corn starch. Add mixture to pan with chiles. Add crema and queso fresco; bring to a simmer. Add salt and pepper as needed.
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