Rajas Poblanas Cream Sauce (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 poblano peppers, roasted and peeled
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, sliced into strips
04 -
2 garlic cloves, minced
05 -
1 cup corn kernels, fresh or frozen
06 -
1 cup Mexican crema or sour cream
07 -
1 cup shredded Mexican cheese blend (asadero, manchego, or queso quesadilla)
08 -
1/4 teaspoon ancho chile powder
09 -
1/2 teaspoon Mexican oregano
10 -
Salt, to taste
11 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
Roast poblano peppers over open flame or in oven until skins char and blister. Place in plastic wrap to steam, then peel, stem, deseed, and slice into strips.
02 -
Heat oil in a pan over medium heat. Add onion and sauté for 5 minutes until softened and translucent.
03 -
Stir in minced garlic and corn. Cook for 1 minute, stirring occasionally.
04 -
Add sliced poblano peppers to the pan. Stir and cook for 1 minute until combined and heated through.
05 -
Stir in Mexican crema, ancho powder, oregano, salt, and pepper. Mix well to combine.
06 -
Gradually stir in shredded cheese until fully melted and incorporated into the creamy mixture.
07 -
Serve warm as a main or side dish, in tortillas, over rice, or with eggs and potatoes.
# Helpful Notes:
01 -
For extra creaminess, substitute part of the crema with cream cheese or crème fraîche.
02 -
Add jalapeño strips for additional heat and complexity.
03 -
Leftovers keep well refrigerated for up to 5 days and can be frozen for longer storage.