Poblano Strips

Or as we call it here Rajas Poblanas!

(Picture updated: 19/09/11)

I am still a little sore about the tooth extractions, but I decided to take a break from the ice in my mouth to post this recipe for the weekend for you to enjoy!

This dish is very versatile.
You can have it as a Main dish with some warm corn tortillas.
-If you want to see how to make your own corn tortillas Visit Scarletta Bakes She has beautiful pictures too! :D-
Or you can have it as a Snack serving them with “Totopos” or Chips and believe me they’ll be a hit!
Everyone will think you spent hours in the kitchen making them, but really it’s not going to take you more than one hour. 🙂

Ingredients:
7-8 Poblano peppers (you can alternate this, but not less than 5)
1 onion thickly sliced
1 cup drained canned corn seeds
1 tablespoon vegetable oil
1/2  tablespoon of pepper
1/2 tablespoon chicken soup powder (granules)
2 (250 ml) Mexican media crema

Preparation:
You have to roast the poblano peppers, place the peppers on a large griddle over medium-high heat.
Roast until the skin turns black.
Remove peppers from griddle and place in a Ziploc 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.

Now you have to cut the onion, heat a saucepan over medium-high heat and add the vegetable oil with the onion.

add Pepper

Then Open the can of corn seeds and add them with the tablespoon of chicken soup powder, Give it a little mix

Add the poblano peppers

Add the Media Crema

And Bring to boil

There you go 🙂 Rajas poblanas are ready to be eaten!

If you want to know How to Roast a pepper enter here.

I hope you guys enjoy it as much as we do here! 😀
Happy Friday and Happy weekend!

Source: My Mom