Creamy Poblano Pepper Strips (Rajas Con Crema)
- 5 fresh Chile Poblano
- 1 large onion thinly sliced
- 3 tablespoon vegetable oil
- 1/4 cup shredded Monterrey jack cheese
- 1 can sweet corn
- chicken consome
- 16 oz sour cream
- Put the Chile poblano directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Peal the blackness from the chiles open them up and clean them out, with cold water. Cut the head of the chile this will not be used, and cut the chile in thin strips(about 1/4 to 1/2 inch). Add the oil to a pot over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 min. Add the chile strips, and sweet corn. Mix everything up and let it cook for 3 minutes. Add the sour cream and cheese, stir until melted and smooth. Season the rajas with the chicken consomme , to taste. Transfer to a serving dish and serve.
fresh chile poblano, onion, vegetable oil, shredded monterrey jack cheese, sweet corn, chicken consome, sour cream
Taken from www.epicurious.com/recipes/member/views/creamy-poblano-pepper-strips-rajas-con-crema-50123304 (may not work)