Rajas Poblanas (poblano Strips)

Ingredients

• Servings: 4
• 1/2 cup mexican crema, crema fresca
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon chicken bouillon granules
• 5 poblano peppers
• 1 tablespoon vegetable oil
• 1 onions, thickly sliced
• 1 cup drained canned corn kernels

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• place the peppers on a large griddle over medium-high heat. roast until the skin blisters and turns black. remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. transfer to a plate to cool. peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. slice into thick strips. set aside.
• heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. add the poblano strips to the saucepan. pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.