Chiles Poblanos en Rajas

Ingredients

• •6 poblano peppers
• •2 tablespoons vegetable oil
• •1 medium white onion, sliced
• •2 cloves garlic, minced
• •1 cup corn kernels
• •1 cup heavy cream
• •1 cup Mexican crema or sour cream
• •1.5 cups Oaxaca or mozzarella cheese, shredded
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• •2 epazote sprigs (optional)

Directions

1. 1Roast poblano peppers over an open flame or under a broiler until blackened on all sides, about 8-10 minutes. Place in a plastic bag for 5 minutes to steam.
2. 2Peel off the charred skin under cool running water, carefully remove seeds and stems, and slice the peppers into rajas (strips).
3. 3Heat oil in a large skillet over medium heat and sauté the onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
4. 4Add corn kernels and cook for 2 minutes, stirring occasionally.
5. 5Pour in the cream and crema, stirring well. Add salt, pepper, and epazote if using. Bring to a gentle simmer.
6. 6Add the poblano strips and half of the cheese, stirring gently until the cheese melts and the sauce is creamy, about 3-4 minutes.
7. 7Transfer to a serving dish and top with remaining cheese. Serve hot with warm tortillas.

💡 After roasting poblanos for rajas, remove the skin but keep some flesh intact; over-scraping leaves thin strips that disappear into the cream sauce.

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