Rajas con Crema

This is better than my favorite mexican restaurant! thank you for all the tips

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[{"selector":"#anim-20554f98-4150-48b9-89a7-8ef2b94c9f4a","keyframes":{"transform":["translate3d(0px, -794.44495%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Butter INGREDIENTS INGREDIENTS Monterrey Jack Cheese Onion Mexican Crema Poblano Peppers Half and Half Garlic Corn All Ingredients

WHY YOU'LL LOVE THIS RECIPE?

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Roast the poblano peppers until they have completely charred skin.

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Peel the chili peppers according to instructions.

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Sauté the sliced onions until translucent and add the garlic.

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Stir in the corn, then the rajas and cook for a few minutes.

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Stir in the half and half and the Mexican crema and cook until bubbling.

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Remove from the heat and add the cheese.

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Serve and enjoy!

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The poblano peppers’ skin comes off easily if you allow them to steam in a closed bag right after they’ve been charred or broiled.

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LET'S START COOKING!

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Rajas con Crema

This is better than my favorite mexican restaurant! thank you for all the tips

- Paris

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WHY YOU'LL LOVE THIS RECIPE?

WHY YOU'LL LOVE THIS RECIPE?

Somewhat similar to queso fundido, rajas con crema is a very popular Mexican dish that is usually served as an appetizer, side dish or as a filling for other dishes.

Roast the poblano peppers until they have completely charred skin.

1

Peel the chili peppers according to instructions.

2

Sauté the sliced onions until translucent and add the garlic.

3

Stir in the corn, then the rajas and cook for a few minutes.

4

Stir in the half and half and the Mexican crema and cook until bubbling.

5

Remove from the heat and add the cheese.

6

Serve and enjoy!

Serve and enjoy!

The poblano peppers’ skin comes off easily if you allow them to steam in a closed bag right after they’ve been charred or broiled.

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LET'S START COOKING!