Rajas Con Crema Recipes
RAJAS CON QUESO
A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.
Provided by Brian Genest
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
- Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
RAJAS CON CREMA
Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream.
Provided by CunSwim
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the chilies with the onions until soft, about 10 minutes.
- Add corn and chicken base and stir.
- Add the cream, let simmer 10 to 15 minutes.
- Serve warm with corn tortillas.
- Can be prepared ahead and reheated in the microwave.
Nutrition Facts : Calories 144.5, Fat 12.6, SaturatedFat 5.6, Cholesterol 16.9, Sodium 38.7, Carbohydrate 7, Fiber 0.8, Sugar 2.7, Protein 2.1
RAJAS CON CREMA
Categories Dairy Onion Pepper Side Roast Sauté Vegetarian Quick & Easy Hot Pepper Sour Cream Gourmet
Yield Makes 32 Tacos
Number Of Ingredients 4
Steps:
- Roast and peel chilies . Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
- In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.
More about "rajas con crema recipes"
RAJAS CON CREMA {CREAMY ROASTED POBLANOS} - ¡HOLA! …
From holajalapeno.com
5/5 (1)Total Time 35 minsCuisine MexicanCalories 321 per serving
- Place poblano chiles directly over the gas flame on your stove. Char the peppers, turning occasionally until all sides are blackened. Transfer to a heatproof dish. If you don’t have a gas stove you can also char the poblanos under the broiler or on a grill.
- Cover poblanos with plastic wrap and let sit until cool enough to handle. Peel the blackened skin off with your fingers. Remove the stem and seeds then slice into 1/2 inch thick slices.
- onions and garlic. Heat a large frying pan over medium heat. Melt butter in the pan and then add onions. Season generously with salt and pepper and cook, stirring occasionally until golden and tender, about 5 minutes. Add the garlic and cook about a minute longer.
- Stir in the strips of poblanos and season again with salt. Cook for about 3 minutes more or until heated all the way through.
RAJAS CON CREMA (POBLANO PEPPER RECIPE) | KEVIN IS COOKING
From keviniscooking.com
5/5 (4)Total Time 35 minsCategory Side DishCalories 279 per serving
- Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
- Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
RAJAS CON CREMA Y QUESO RECIPE - THRIFT AND SPICE
From thriftandspice.com
4.7/5 (3)Total Time 45 minsCategory Main CourseCalories 219 per serving
- Turn on the broiler. Place poblano peppers on a baking sheet and blacken under the broiler for 10 minutes. Remove peppers from oven and turn them over. Return to broiler for 10 more minutes.
- Peel the blackened skin off the peppers. Carefully remove the seeds. Cut peppers into 2 inch strips. (not too thick or thin)
- Heat up butter and oil in a skillet over medium heat. Once melted add the sliced onions. Let cook for about 5 minutes stirring often until they are your desired texture.
RAJAS CON QUESO RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.7/5 (15)Total Time 52 minsCategory Taco FillingCalories 104 per serving
- In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
RAJAS CON CREMA (ROASTED POBLANOS IN CREAM) - ISABEL EATS
From isabeleats.com
Estimated Reading Time 8 mins
- Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.
- Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)
RAJAS CON CREMA - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
Servings 12Estimated Reading Time 8 mins
ROASTED POBLANOS IN CREAM SAUCE (RAJAS CON CREMA) RECIPE
From simplyrecipes.com
5/5 (7)Total Time 30 minsCategory Side Dish, Chiles, Mexican, PoblanoCalories 95 per serving
VEGAN RAJAS CON CREMA • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.8/5 (6)Total Time 35 minsCategory Side DishCalories 108 per serving
- Wash poblanos and rub with a little oil, about 1/2 teaspoon. Broil about 4-inches underneath top burner until the peppers are blackened, about 10 minutes but times may vary, flipping a couple of times to char evenly.
- Place the roasted peppers in a large heat safe bowl and cover to let steam so skins loosen. Set aside until cool enough to handle, then peel the peppers and remove the stem and seeds. Slice the peppers into strips.
- Prepare the cashew cream. Combine the cashews and vegetable broth in a blender and blend until smooth, pausing to scrape down as necessary. Set aside.
- Heat a teaspoon of oil in a large skillet over medium and add the onions with a pinch of salt. Sauté about 5 minutes, or until the onions are softened and lightly browned.
RAJAS CON CREMA (ROASTED MEXICAN PEPPERS WITH CREAM ...
From maricruzavalos.com
5/5 (1)Calories 322 per servingCategory Main Dish
- Place them in a bag, close and wrap them with a kitchen towel to allow them to sweat. Let them sit for 20 minutes.
- Peel the peppers and discard the seeds and the stem, then cut them lengthwise into strips. Set aside.
- In a medium sauté pan, heat oil and butter. Add the onions and sauté for 5 minutes over medium heat until the onions will be tender and translucent.
VEGAN RAJAS CON CREMA TACOS « DORA'S TABLE
From dorastable.com
Ratings 16Calories 213 per servingCategory Main Course
- Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.
- Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.
RAJAS CON CREMA MACARONI AND CHEESE RECIPE - KATE WINSLOW ...
From foodandwine.com
Servings 4Total Time 25 minsCategory Macaroni
- In a medium saucepan over moderate heat, combine the butter and onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Stir in the flour and cook, stirring constantly, for 1 minute. Add the cream and cook, stirring, until slightly thickened, about 5 minutes. Add the cheese, and stir until incorporated. Season the sauce with salt and pepper, and keep it warm over very low heat.
- Meanwhile, in a medium pot of boiling well-salted water, cook the pasta until al dente. Drain well and stir into the sauce, along with the green chiles. Serve immediately.
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