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Rajas Poblanas is a traditional Mexican dish that embodies the vibrant flavors and culinary heritage of Mexico. This dish features strips of roasted poblano peppers, often sautéed with onions, garlic, and spices, resulting in a delightful medley that can be served as a main course, a side dish, or even a filling for tacos or quesadillas. The combination of smokiness from the roasted peppers, the sweetness of onions, and the creaminess of cheese creates a flavor profile that is both comforting and exciting.

Rajas Poblanas

Discover the vibrant flavors of Rajas Poblanas, a traditional Mexican dish made with roasted poblano peppers, sautéed onions, garlic, and creamy cheese. This versatile dish can be enjoyed as a side or filling for tacos and quesadillas. It's easy to make and celebrates fresh ingredients, perfect for cooks of all levels. Dive into this delicious recipe and bring a taste of Mexico to your table! #RajasPoblanas #MexicanCuisine #Foodie #EasyRecipes #CookingAtHome #HealthyEating #ComfortFood
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Ingredients
  

4 Poblano peppers

1 tablespoon olive oil

1 medium onion, sliced

2 cloves garlic, minced

1 cup corn kernels (fresh or frozen)

1 cup crema or sour cream

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 cup crumbled queso fresco (or any cheese of your choice)

Tortillas (for serving)

Instructions
 

Roast the Poblano Peppers: Begin by roasting the poblano peppers over an open flame or under a broiler until the skins are charred and blistered, about 10-15 minutes. Once roasted, place them in a large bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This will make peeling easier.

    Peel and Slice: After steaming, peel the skins off the poblanos, remove the seeds, and slice them into strips. Set aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

        Add Peppers and Corn: Add the sliced poblano strips and corn kernels to the skillet. Sprinkle in the ground cumin and dried oregano. Season with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until everything is heated through and the flavors meld together.

          Incorporate the Cream: Lower the heat and stir in the crema (or sour cream) until evenly coated. Allow it to warm through, about 2-3 minutes. Remove from heat.

            Serve: Serve the rajas poblanas warm, topped with crumbled queso fresco. You can enjoy them as is or wrapped in warm tortillas for a delightful taco treat.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4