Rajas Poblanas
A classic Mexican dish of roasted poblano chiles with onions, garlic, and creamy sauce made with crème fraîche and Monterey Jack cheese. This comforting dish features strips of charred poblano peppers in a rich, creamy mixture.
Ingredients
- •2 pounds fresh large poblano chiles
- •1 whole onion
- •4 cloves garlic
- •2 teaspoons dried oregano
- •¾ cup crème fraiîhe
- •¼ cup shredded Monterey Jack
- •to taste Kosher salt
- •Ingredient info: Fresh poblano chiles are available at specialty foods stores
- •Latin markets
- •and some supermarkets.
Cooking Instructions
- 1.
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
20 min
- 2.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.
15 min
- 3.
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
15 min
- 4.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.
5 min