Rajas Poblanas (Poblano Strips)

Rajas Poblanas (Poblano Strips)

15
gema 41

"A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
  2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic 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.
  3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Footnotes

  • Cook's Note: If the cream/cheese mixture is too thick, you can make it lighter by adding a little milk.

Reviews

15
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...

Most helpful critical review

Followed the recipe exactly. It came out as a gwampy mess for a side dish. As a dip, fair. Didn't have much flavor. I think as a side dish, it would be very good just using the crema and not th...

This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...

Great. I did what I always do with my Mexican recipes, and added 1 smoked poblano in adobo, and some cilantro. Love it. Next time, I will add some pepperjack cheese and reduce the cream cheese.

I have an abundance of poblano peppers in my garden (a veggie we are pretty new to), so I was looking for some new ways to eat them when I came across this recipe. Our entire family LOVED it!!...

I prepped this & served as dip with tostadas & it was a hit! very good.

Boy, oh, boy - this was the perfect recipe. I am newly married to a Mexican and although I am of Mexican heritage, I don't know much about Latin cuisine. But to my advantage, I love to eat and...

Delicious!!! These rajas are so authentic. I had not had these in years and I had them for the first time this year when I went on vacation to Guadalajara, Mexico. These taste just like those. S...

I had purchased some Poblanos b/c they were on sale and wanted to do something different with them. I was just thinking "dip" when I made it, but after I made it (it was thicker than I expected...

Good solid Mexican dish, reminiscent of rajas tamales.

This are good! But my poblanos were not spicy at all! :( If you want them spicy you might want to try adding a couple serranos when roasting the chile, didn't use the griddle just put them unde...