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Novice Foodie
A sensory feast of vivid colors, alluring scents, and the sizzle of cooking awaits you in Mexico City's bustling market. I found Mexican Roasted Poblanos in Cream, or Rajas with Crema, there, which is a gastronomic marvel. I'm thrilled to share the recipe for this meal with you now that it's a mainstay in my kitchen! 🌶
- 8 Poblano Chiles
- 2 tbsp Butter
- 1/2 Large White Onion thinly sliced
- 2 Garlic Cloves minced
- 1 cup Sweet Corn
- 1 tsp Kosher Salt
- 1 cup Whole Milk
- 1 cup Sour Cream
- 4 oz Cream Cheese
- 1 cup Shredded Mozzarella or Monterey Jack Cheese
- Nachos or Warm Tortillas for serving
Instructions
- You can roast the chiles over a gas stove, roasted under a broiler or over a barbecue grill.
- Our preference is to use the broiler in our oven. Arrange a rack in the top position of the oven and preheat the broiler to high. Arrange chiles poblanos on a sheet pan and char under the broiler, turning, until all sides are charred, 2-4 minutes per side.
- Transfer the chiles poblanos to a large bowl, cover the bowl tightly with plastic wrap, and let the chiles steam for 20 minutes.
- Carefully remove the stems, peel and seeds from each chile. Cut the chiles lengthwise into 1/2 inch wide strips and set aside until ready to use.
- In a large skillet, over medium heat, melt the butter. Add the onion, garlic, and salt and cook, stirring occasionally, until the onion is lightly browned, around 8 minutes.
- Add the poblano, corn, cream cheese, sour cream and milk and stir to combine. Reduce the heat to medium low and simmer until mixture thickens, about 5 minutes.
- Add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted.
- Serve with tortillas chips or warm corn tortillas.
Savor the transcendent power of food with Rajas con Crema. 
The poblano peppers roasting sounds like it fills the kitchen with amazing aromas ..Those creamy flavors sound perfect for dipping with warm tortillas 
Sounds like a flavor explosion! Can't wait to whip up this creamy delight. Thanks for sharing the recipe—I'm ready to add a taste of Mexico to my dinner table! 
