Rajas con Crema {Roasted Poblano Pepper Slices with Cream}

Have you ever eaten something, thinking it was one thing, but later learned it was something completely different? That is exactly what happened to me with today's recipe.  My grandfather always prepared a chilito (salsa) with roasted poblano peppers, chopped onion and tomato and sour cream.  Pappy used his chilito as a garnish with whatever he was eating, especially with Carne Asada.  Years later I learned that Pappy's chilito was actually a dish called Rajas con Crema (Roasted Poblano Strips w/ Cream). And it isn't served as just a garnish. It's a main dish that can be served on it's own with Mexican Rice, or as a filling for tacos and/or burritos.

Rajas con Crema


Ingredients:

• 8 poblano peppers
• 2 tablespoons vegetable oil
• 3 tomatoes, roughly chopped
• 1 medium onion, sliced
• 1 clove garlic, minced
• 2 cups Mexican Crema or Sour Cream 

Directions: 
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.)  

Remove the skin, stems and seeds from the poblano peppers. Cut the peppers into strips. 

In a medium skillet, heat the vegetable oil over high heat. Saute the tomatoes, onion, and garlic in the hot oil for about a minute. Add the poblano peppers and saute for another minute. Stir in the Mexican crema; season with salt and pepper.  Cover skillet and simmer Rajas con Crema over low heat, stirring occasionally, until mixture begins to bubble. Serve with Mexican rice.  Enjoy!!!