Roasted Poblano Rajas in Cream Sauce

Sheila D

— 1 min read

5 large poblano peppers

2 tbsp butter

1 yellow onion

1/2 cup sour cream or greek yogurt

5 ounces melty Mexican mix cheese (pepper jack, manchango, cheddar..etc)

1 tsp chili power

1/2 tsp Mexican oregano

salt/pepper to taste

  • Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. (You can bake them in the oven until the skins blacken and blister if you don't have a gas stove, about 15 minutes.)
  • Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
  • Heat a large cast iron skillet to medium heat and melt the butter.
  • Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
  • Add the poblano pepper strips and cook another minute, stirring.
  • Swirl in the sour cream (or greek yogurt) and stir to incorporate.
  • Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
  • Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
  • Serve!

Read more