Rajas Con Crema

I make your typical chicken fajitas with onions and peppers that have been marinated, cooked and then served in a warm tortilla.  The Best of America’s Test Kitchen 2014 had this as an alternative which sounded delicious and it was!  I did tweak their recipe a little by adding some cheese and giving a recipe for roasting peppers.

I also made some pickled radishes they suggested and to me they were awful so I have not included that recipe.  Just in case you were wondering what those round red slices are.

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Rajas Con Crema

  • 1 lb. (3-4) poblano chiles, roasted (see directions below)
  • 1 tbsp. vegetable oil
  • 1 onion, halved and sliced 1/4-inch thick
  • 2 garlic cloves, minced
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/2 cup heavy cream
  • I added some oaxaca cheese (I love cheese in dishes like this)
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • flour tortillas warmed
  • fresh cilantro, chopped for garnish

Heat oil in a skillet; add onion and cook until softened, about 5 minutes or so.  Add the garlic, thyme, oregano and cook for another 15 seconds.  Add cream and cook, stirring frequently, until reduced about 5 minutes.  Add a little cheese to taste.  Add the lime juice, salt, pepper and poblano strips and toss to coat; remove, set aside and keep warm.

Roasting Peppers

I prefer to roast peppers on my outdoor grill as the smell can be a little overwhelming indoors but I do have an El Asador Stove Top Grill to use on a gas burner for just one or two peppers.

Lightly oil the peppers and place on the grill.  Roast and turn frequently on medium-low as they “pop”  and “blister”.  Depending on the size this could take 20 minutes or more.

Once they are totally blistered remove and place in a plastic bag; wrap tightly so the skins can steam.  Once they are cool you can peel off the skins.

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