Green Chile Strips in Cream with Cheese
Rajas en Crema con QuesoRajas, roasted and peeled poblano chiles cut into thin strips, are a common accompaniment to just about any meat or seafood dish. This delectable version with Mexican crema or sour cream and cheese is a little more elaborate.
Ingrediënten
Makes 4 servings
- 4 poblano chiles roasted and peeled
- 2 tablespoons unsalted butter or olive oil
- 1 medium white onion thinly sliced
- ½ teaspoon salt or to taste
- 1 cup Mexican crema or sour cream thinned with milk
- 1 cup grated asadero or Monterey Jack cheese
Instructies
- Prepare the chiles.
- Then, cut out the stem end section of the chile.
- Discard the stems and cut the chiles open.
- Remove the seeds and veins.
- Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).
- Melt the butter over medium heat in a large skillet and cook the onion, stirring, until limp and softened, about 4 minutes.
- Add the reserved chile strips, salt, and cream.
- Cook, stirring, until completely heated through and bubbling, about 3 minutes.
- Transfer to a shallow bowl.
- Sprinkle with cheese and serve at once.
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