Rajas Poblanas Crapes
Rajas Poblanas or Rajas con Crema is the name given to a Mexican dish consisting of sliced Roasted Poblano Peppers with dairy cream. Rajas literally means "slices" in Spanish.
"Rajas con Crema" is one of my favorite dishes growing up, it is not only creamy and delicious in flavor, but it can be used as a filling for enchiladas, crepes or anything you can think of, it also can be used as a side-dish or top any other dish as salsa since they carry a mild hint of spice.
It is a dish very popular in Mexico, particularly in the central and southern parts of the country and it is one of the dishes most commonly served during taquizas (taco parties)
2 pounds fresh large poblano chiles
1 onion, quartered, cut crosswise into 1/4-inch slices
4 garlic cloves, minced
1 teaspoons dried Mexican oregano
3/4 cup Mexican Sour Cream, Crème Fraîche
1/4 cup shredded Monterey Jack
I have a great Gluten Free Rice Crapes recipe you can use here, just follow this recipe to make the crapes and replace the sweets with the "Rajas" shown here.
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place the Poblano Peppers baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes. Transfer peppers to a large bowl; cover with plastic wrap and let steam for 15 minutes. Clean and peel the peppers, halve lengthwise and discard seeds charred skin pepper vains. Cut the flesh of the pepper crosswise into 1/4-inch strips. Heat a large dry heavy skillet over medium-high heat add the Olive oil then add onion; cook, stirring often, until beginning to get some color, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche or sour cream and cheese. Add water by table-spoonful’s if mixture is too dry.
Season to taste with salt.
Enjoy this amazing dish and Buen Probecho!
Chef Martin Lopez