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  3. Rajas con Crema

Rajas con Crema

Smoky strips of fire-roasted poblano chilli stewed with sweet onion and Mexican crema, finished with crumbled queso fresco. A homely central-Mexican dish eaten scooped into warm corn tortillas.

Mains8g+ fibre
35 min20 prep · 15 cookEasy503 kcalper serving
Rajas con Crema

Instructions

  1. Set 2 poblano chillies directly on a gas flame, a dry comal or under a hot grill. Turn them every couple of minutes for 8-10 minutes in total, until the skins are blistered and blackened all over but the flesh still has body.
  2. Drop the hot chillies into a bowl, cover tightly with a plate or a cloth and let them steam for 10 minutes. Rub the loosened skins away with your fingers, pull off the stems, slit them open and scrape out the seeds and veins, then cut the flesh lengthways into strips about 1 cm wide, these are the rajas.
  3. Heat 2 tsp of vegetable oil in a small frying pan over medium heat. Add 0.5 white onion, sliced into thin half-moons, and cook for 5-6 minutes, stirring, until translucent and just golden at the edges.

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Per serving

503kcal
10gprotein
77gcarbs
19gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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