Rajas Con Crema: A Creamy And Delicious Mexican Dish

Introduction

Ingredients

• 4 poblano peppers
• 1 onion, sliced
• 1 cup of heavy cream
• 1 tablespoon of vegetable oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. First, roast the poblano peppers. You can do this by placing them on a baking sheet and broiling them for 5-7 minutes on each side until they are charred and blistered.
2. Once the peppers are roasted, remove them from the oven and place them in a plastic bag for 10 minutes. This will help loosen the skin.
3. After 10 minutes, remove the peppers from the bag and peel off the skin. Slice the peppers into thin strips and set aside.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and cook for 5-7 minutes or until they are soft and translucent.
5. Add the sliced poblano peppers to the skillet and cook for an additional 5 minutes.
6. Add the heavy cream to the skillet and stir to combine. Cook for 3-5 minutes or until the cream has thickened and the mixture is heated through.
7. Season with salt and black pepper to taste.
8. Serve hot as a side dish or as a topping for tacos or burritos.

Nutrition

• Calories: 182
• Protein: 2g
• Carbohydrates: 8g
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 54mg
• Sodium: 387mg
• Potassium: 202mg
• Fiber: 2g
• Sugar: 4g
• Vitamin A: 585IU
• Vitamin C: 49mg
• Calcium: 50mg
• Iron: 1mg

Variations

• Add diced tomatoes or corn to the skillet for extra flavor and texture.
• Use different types of peppers, such as jalapeno or serrano, for a spicier dish.
• Top with crumbled queso fresco or cotija cheese for added creaminess and flavor.
• Serve as a filling for enchiladas or tamales.

Conclusion