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.
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.
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.