Rajas Dip Recipes

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

RAJAS DIP

Steps:

• Char the poblanos over an open flame or under the broiler until blackened, turning with tongs as needed. Place in a medium bowl and cover with plastic wrap to allow the peppers to steam. Let sit for at least 5 minutes.
• Meanwhile, thinly slice the onion. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onions. Sprinkle with salt and oregano. Cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, remove the peppers from the bowl. Cut each pepper in half lengthwise and lay them flat on the cutting board, skin side up. Using a knife, scrape the charred skin from the peppers. Flip the peppers and use the knife to scrape out the stems and seeds. Slice the peppers into 1/4-inch-thick slices.
• Preheat the broiler. Add the sliced peppers and cream to the skillet with the onions and bring to a simmer. Once simmering, remove the skillet from the heat and stir in the cream cheese and Mexican crema until smooth. Stir in 1 1/2 cups of the Monterey Jack cheese until combined. Spread the mixture into an even layer and top with remaining 1/2 cup cheese. Place under the broiler and broil until bubbly and brown.
• Remove the skillet from the oven. Garnish the dip with cilantro and sliced serrano. Serve with the tortilla chips for dipping.