Texan-style Creamy Rajas

Ingredients

In the Texan adaptation of Rajas con crema, we incorporate elements of Texan cuisine to enhance the dish's flavor profile. While the original Mexican version typically uses Mexican crema, we substitute it with heavy cream to achieve a richer and creamier texture. Additionally, we add a generous amount of cheese to the sauce, giving it a distinct Texan twist. The Texan-style Creamy Rajas embodies the comforting and indulgent nature of Texan cuisine while still honoring the essence of the original dish. We alse have the original recipe for Rajas con crema, so you can check it out.

• 4 poblano peppers, roasted and peeled 4 poblano peppers, roasted and peeled
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the broiler in your oven.
2. 2.
   Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally.
3. 3.
   Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
4. 4.
   Peel off the skin from the peppers, remove the seeds and stems, and slice them into thin strips.
5. 5.
   In a large skillet, heat the vegetable oil over medium heat.
6. 6.
   Add the sliced onion and minced garlic to the skillet and sauté until the onion is translucent and fragrant.
7. 7.
   Add the sliced poblano peppers to the skillet and cook for an additional 2-3 minutes.
8. 8.
   Pour in the heavy cream and stir well to combine.
9. 9.
   Sprinkle the shredded cheddar cheese over the mixture and stir until the cheese is melted and the sauce is creamy.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Poblano peppers — To easily peel the roasted peppers, place them in a plastic bag or covered bowl after roasting. This will help loosen the skin, making it easier to remove.
• Heavy cream — Make sure to stir the cream continuously while adding it to the skillet to prevent it from curdling.

Tips & Tricks

• For an extra Texan touch, you can add cooked and crumbled bacon to the dish before serving.
• Serve the Creamy Texan Rajas with warm flour tortillas or alongside grilled meats for a complete Tex-Mex meal.
• If you prefer a spicier version, you can add a diced jalapeno pepper to the skillet along with the poblano peppers.

Serving advice

Serve the Creamy Texan Rajas hot, garnished with fresh cilantro and a squeeze of lime juice. It pairs well with warm tortillas, rice, or as a side dish to complement grilled meats.

Presentation advice

For an appealing presentation, arrange the Creamy Texan Rajas on a platter and sprinkle some extra shredded cheddar cheese on top. Garnish with a few slices of roasted poblano peppers and a sprinkle of chopped cilantro.