Home / Recipes / Adi’s Rajas (Poblanos in cream sauce)
19 May, 2015

Adi’s Rajas (Poblanos in cream sauce)

Posted in : Recipes on by : nommom

When one asks for a recipe in Mexico one gets ingredients. I have yet to have amounts given when asking for instructions as each chef eyeballs her potions and cooks from memory. This recipe is adapted from the list of ingredients and instructions given to me by my cousin when I asked for her rajas recipe at a Mother’s Day potluck. I’ve tinkered with it to essentially produce the deliciousness that was served that day.

5 from 1 reviews
Adi's Rajas (Poblanos in cream sauce)
 
Author: 
Macros
  • Serves: 8
  • Feeds: ⅙ recipe
  • Calories: 90
  • Fat: 5
  • Saturated fat: 3
  • Unsaturated fat: 1
  • Trans fat: 0
  • Carbohydrates: 8
  • Sugar: 5
  • Sodium: 442
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 12
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Rajas are a very common dish found in central and southern Mexico. Literally meaning 'slices' it is often served in tacos and present at group gatherings. It also pairs well with eggs and would be delicious served over rice. Vegetarians can use a vegetarian boullion cube instead of chicken and low carb or primal folks can omit the corn and use full fat dairy and it will be just as delicious!
What you Need:
  • 1 tbsp. butter
  • 1 medium onion, quartered and sliced thinly
  • 5 poblano chiles, halved lengthwise and sliced
  • 1 cup corn kernels
  • 1 chicken boullion cube
  • ⅓ to ½ package of light cream cheese
  • 200 ml light sour cream (about 1 cup)
  • salt, to taste
Make it!
  1. Heat butter over medium low heat. Add onions and fold into the butter. Cover and let sweat a bit, stirring occasionally. Once the onions begin to soften, add poblanos and mix well. Add boullion cube and about ½ cup water and mix well. Cover and stir occasionally for about 10 minutes.
  2. Add cream cheese,

 

 

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