Poblano Strips / Rajas Poblanas

• 7 whole Poblano Peppers
• 1 Onion, Thickly Sliced
• 1 Tablespoon Vegetable Oil
• 1/2 Tablespoons Black Pepper
• 1 cup Drained Canned Corn
• 1/2 Tablespoons Chicken Bouillon Powder (granules)
• 1 cup, 2-23 teaspoons, 78 pinches Mexican Media Crema (Cream)

1. You have to roast the poblano peppers first.
2. So, place the peppers on a large griddle over medium-high heat.
3. Roast until the skin turns black.
4. Remove peppers from griddle and place in a Ziploc bag, allowing them to sweat for 5 minutes.
5. Then transfer to a plate to cool.
6. Peel and discard the outer skin of the peppers, halve them length-wise and remove the seeds and veins.
7. Slice into thick strips.
8. Set aside.
9. Now you have to cut the onion.
10. Then, heat a saucepan over medium-high heat and add the vegetable oil with the onion.
11. Add some ground black pepper and cook until onions start to soften.
12. Then open the can of corn and add them with the tablespoon of chicken soup powder.
13. Give it a little mix.
14. Add the poblano peppers, media crema and allow the mixture to come to a boil.
15. There you go!!
16. Rajas poblanas are ready to be eaten!

peppers, onion, vegetable oil, black pepper, corn, chicken bouillon powder

Taken from tastykitchen.com/recipes/main-courses/poblano-strips-rajas-poblanas/ (may not work)