Rajas con Crema – Mexican Roasted Pepper Slices in Cream
Every blog post I have done in the last few months starts with a disclaimer that it’s been ages since my last one! And well when at 110+ recipes I think most people’s standard repertoire of food would be pretty exhaustively listed. I meant to post this last year when I made it with the chile poblanos I had growing in the greenhouse at my old home, but honestly the photos were blurry and terrible so I never got around to it. This year I used peppers from the garden again, sadly just British bell peppers lacking the fruitiness and subtle heat of poblanos, but still a very worthy substitute that made for a tasty side dish.
To make this you need to use ‘fleshy’ and mild type chillies, chile poblano is the most traditional but bell peppers, jalapeños, banana pepper or Anaheim chillies would make good substitutes if like me you live in a part of the world where getting poblanos from a shop is basically impossible.
– Recipe –
4 Poblano chillies // 1 small Onion // 1/2 a cup Sweetcorn // 1 teaspoon Butter // 1/2 a cup of Cream // finely grated Cheese to taste // Salt and Black Pepper to taste
- Place the chillies whole on a hot grill. Turn every few minutes to char them all over.
- When the chilli skins are charred evenly, but not burned through to the flesh, take them off the heat and seal immediately in a plastic bag. Doing this helps with peeling. Leave them to cool for 5-10 minutes.
- While the Chillies are cooling thinly julienne the Onions.
- Peel the chillies when cool enough to handle, cut the stalk/seeds out and then slice into strips lengthways.
- Melt the Butter in a hot pan and then add the Onion slices, fry on a medium heat until soft.
- Add in the Corn and cook for 2 minutes and then add the Chilli slices, fry for 30 seconds or so before adding the cream.
- Bring the Cream to a simmer, thicken it for 5 minutes while stirring and then season with Salt.
- Transfer to a serving bowl and top with the grated Cheese and Black Pepper.