Rajas con Queso
Charred poblano strips in a velvety cream sauce with cheese and corn, a classic vegetarian side that steals the show.
Ingredients (serves 4)
- 4 Poblano Pepper
- 1 Onion
- 1 cup Corn kernels
- 1/2 cup Heavy Cream
- 1 cup Oaxaca or Mozzarella cheese
- 2 Garlic cloves
- 2 tbsp Butter
- Salt and Black Pepper
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Save this recipeInstructions
- 1
Char poblanos over a gas flame or under broiler until blackened. Place in a plastic bag for 5 minutes.
- 2
Peel away charred skin and remove seeds. Slice into thin strips.
- 3
Dice onion and mince garlic. Heat butter in a large skillet over medium. Sauté onion and garlic for 2 minutes until fragrant.
- 4
Add poblano strips and corn. Cook for 3 minutes, stirring occasionally.
- 5
Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, then fold in cheese until melted.
- 6
Season with salt and black pepper. Serve warm as a side or with warm corn tortillas for scooping.
