Green Chile Strips in Cream with Cheese

Rajas en Crema con Queso

Rajas, roasted and peeled poblano chiles cut into thin strips, are a common accompaniment to just about any meat or seafood dish. This delectable version with Mexican crema or sour cream and cheese is a little more elaborate.

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Ingredients

Makes 4 servings

▢ 4 poblano chiles roasted and peeled
▢ 2 tablespoons unsalted butter or olive oil
▢ 1 medium white onion thinly sliced
▢ ½ teaspoon salt or to taste
▢ 1 cup Mexican crema or sour cream thinned with milk
▢ 1 cup grated asadero or Monterey Jack cheese

Instructions

Prepare the chiles.
Then, cut out the stem end section of the chile.
Discard the stems and cut the chiles open.
Remove the seeds and veins.
Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).
Melt the butter over medium heat in a large skillet and cook the onion, stirring, until limp and softened, about 4 minutes.
Add the reserved chile strips, salt, and cream.
Cook, stirring, until completely heated through and bubbling, about 3 minutes.
Transfer to a shallow bowl.
Sprinkle with cheese and serve at once.

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Course; Side Dish

Cuisine; Mexican