Rajas Con Crema (Roasted Poblanos in a creamy sauce)

Method5 steps · about 25 min

1. 1

   Step 1: In a medium saucepan or skillet, add the butter (2 Tbsp) and onion over medium-high heat. Sauté until the onion starts to soften. Add the garlic and roasted poblano strips. Cook for 2 minutes, stirring often.

   Uses 2 Tbsp butter · ½ large white onion · 2 finely chopped garlic cloves · 3 roasted poblano peppers cut into strips

2. 2

   Step 2: Add the corn, chicken bouillon (1 tsp) powder or cube, and black pepper (½ tsp); mix well.

   Uses 1 cup corn kernels · 1 tsp chicken bouillon powder or 1 cube · ½ tsp black pepper · softened onion, garlic and poblano strips cooked in butter in step 1

3. 3

   Step 3: Lower heat to medium, add the cream cheese (4 oz) and Mexican crema (1 cup) (or your substitute). Mix well.

   Uses 4 oz cream cheese, or 8 oz for the richer source variation · 1 cup Mexican crema or listed substitute · poblano-onion base with corn, bouillon and pepper from step 2

4. 4

   Step 4: Cook for about 5 minutes or until the cream starts to bubble.

   Uses poblano and cream cheese mixture

5. 5

   Step 5: Finally, add the shredded cheese, cover the pot, and turn off the heat. Let it sit covered until the cheese melts. Serve hot or warm.

   Uses bubbling poblano cream mixture · 1 cup shredded melting cheese