Creamy Poblano Pepper Strips (Rajas)

1. 1

   Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides.

2. 2

   Enclose in a plastic bag and let steam for about 10 minutes.

3. 3

   Add the oil to a heavy large skillet over medium heat.

4. 4

   When the oil is hot, add the onion and saute until translucent, about 5 minutes.

5. 5

   Add the corn and cook for an additional 3 minutes.

6. 6

   Set aside.

7. 7

   Peel and seed the chiles.

8. 8

   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.

9. 9

   Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes.

10. 10

    Add the cheese and stir until melted and smooth.

11. 11

    Season the rajas with salt and pepper, to taste.

12. 12

    Transfer to a serving dish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.