Saturday, April 09, 2005

Rajas En Crema


Try this recipe. The poblano chile strips, cooked in sour cream are divine and go beautifully with any chicken, beef or seafood dish. Serves four and takes about 30 minutes to prepare.

4 fresh or canned poblano chiles
1 large onion, sliced
4 tbsp butter
1 1⁄2 cups sour cream
1⁄4 cup cream
1/2 tsp salt (or to taste)
1 cup grated Chihuahua or Asadero cheese (Jack or Feta can be substituted)

If using fresh chiles-here's another way to blister them. In large skillet, cook chiles over hot flame until they become blistered and blackened. Remove from heat and put in a plastic bag with a tablespoon or so of water to steam them. Wait five minutes, then rinse the chiles, peeling off the skin. Slice chiles into strips and set aside. (If using canned chiles, rinse, slice into strips and set aside.)
Melt butter in skillet. Add onion and cook until translucent. Add chiles, salt sour cream and crean. Stir until heated clear through. Remove from heat and serve immediately, garnishing with grated cheese.


Post a Comment

Links to this post:

Create a Link

<< Home