Rajas Con Crema

Rajas con crema has to be one of my FAVORITE plates, but then again I always say everything is my favorite, I've been told. I mean why not! there is never only one dish that you love. To me, my mom and dad were the best chefs growing up. Mexican food was always served in our home, and I am not talking about chili cheese enchiladas. I will tell you this, when I see chili cheese enchiladas on a mexican restaurant menu I never go back sorry! Oh and no echilada casserole in this blog! Okay back to what I was saying. Mexican food was always served to us, rice and re-fried beans with quesito.

I want to bring easy and delicious recipes to this blog! I am from Tamazula, a small town in Guadalajara, Jalisco. Just because its Mexico does not mean all recipes have to be the same. Every city in Mexico has a twist to every recipe. Please share if you have different ways you make some of my recipes, I would love to try them out :)

For this recipe I'll be using Chile Poblanos, move over bell peppers! 

Roasted Chile Poblano (GO ASTROS!!!)

Ingredients

• 4 Chile Pobanos
• 1 Large Tomato
• 1/4 of a large onion
• 2 garlic cloves
• 12 oz Queso fresco
• 15 of Crema Mexicana or Salvadorena (I'll be using the Salvadorena)
• 2 tbs Olive oil
• Salt about 1 tsp

Utensils:

• Large frying pan  
• Food Tongs 
• Clear plastic bag or large ziploc bags 
• Cutting Board 
• Knife 
• Table Runner 
• Casuelas de Barro (Clay Cooking Pods) 

Directions to roast the peppers:

1. Wash out and dry your peppers
2. To remove the skin place them directly onto the flame of the burner or under a broiler 
3. Let the skin char making sure you turn them with the food tongs make sure they are roasted evenly 
4. Place them in a large ziploc bag or a clear plastic bag. Tip: When I buy my peppers I always grab and extra clear bag from the store :) Let them steam for about 15 minutes to loosen up the skin
5. The skin will come off easily by rubbing with your hands or paper towels. Open up the peppers remove the core with seeds and the veins using knife. 
6. Cut the peepers into strips. Slice the onion, tomatoes and garlic
7. Place a frying pan over medium heat and add the oil. Once the oil is hot add the onions, tomatoes and garlic. Stirring them frequently without browning them for about 5 min then add the Poblano strips. Cook for about 3 more minutes.
8. Add the cream and Cheese (Cut in cubes) and let simmer for about 5 minutes, Add salt to season.

You don't want to know how I took this picture...

You can serve this with tortillas or over white rice! The Cream sauce will give the white rice such a good taste. My mouth is watering right about now....

This is a perfect party dish! Just place a Sarape Runner over your table and the Rajas in a Casuela de Barro (Clay Cooking Pots) to give it a colorful look!

I have linked some items under Utensils to get the look :)


I'd love to see what you cook!

Tag #CCPARTYFOOD  or @ChampagneConfettiCo if you make this recipe


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xo,

Carmen :)