Rajas con Crema

Name: Rajas con Crema
Total time: 900 s
Yield: Serves 5 servings
Ingredients: 6 poblano peppers; 1/2 onion, thinly sliced; 1 small can corn kernels; 1/2 cup evaporated milk (about 120 ml); 3/4 cup Mexican crema or sour cream (200 ml); 1 tablespoon chicken bouillon; Salt and pepper to taste; 9 ounces panela cheese (250 grams); 1/4 cup unsalted butter (about 1/2 stick or 55 grams)

alvirena @cook_1092926

MEXICO

This is a very traditional Mexican dish that can be served as a side with meat.

alvirena @cook_1092926

MEXICO

This is a very traditional Mexican dish that can be served as a side with meat.

Saved

Ingredients

15 minutes

Serves 5 servings

6poblano peppers
1/2onion, thinly sliced
1small can corn kernels
1/2 cupevaporated milk (about 120 ml)
3/4 cupMexican crema or sour cream (200 ml)
1 tablespoonchicken bouillon
Salt and pepper to taste
9 ouncespanela cheese (250 grams)
1/4 cupunsalted butter (about 1/2 stick or 55 grams)

Saved

Steps

15 minutes

1

Roast the poblano peppers directly over the stove flame, being careful not to burn them.
2

Place the roasted peppers in a plastic bag and let them steam for a few minutes.
3

Once roasted, steamed, and peeled, cut the peppers into strips.
4

In a skillet, melt the butter (about 1/4 cup or 55 grams). Sauté the sliced onion until translucent, then add the poblano strips and corn kernels. Cook for about 3 minutes.
5

Add the evaporated milk and let it reduce slightly. Stir in the crema and mix everything together.
6

Season with salt and pepper to taste.
7

Add the panela cheese and adjust the seasoning if needed.
8

Serve.