Have you ever eaten something, thinking it was one thing, but later learned it was something completely different?
That is what happened to me with today's recipe. My grandfather always prepared a chilito with roasted poblano peppers, chopped onion and tomato and sour cream. Pappy used his chilito as a garnish with whatever he was eating, especially with Carne Asada.
It was years later that I learned that Pappy's chilito was actually a dish called Rajas con Crema (Poblano slices with cream). And it isn't a garnish.
I love Rajas con Crema served with Mexican Rice. But it's also a great filling for tacos. I've even had Rajas con Crema served over cooked spaghetti.
Rajas con Crema
- 8 poblano peppers
- 2 tomatoes, chopped
- 1 small onion, chopped
- 2 cups Mexican Crema or Sour Cream
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.)
Place the peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.) Remove the skin, stems and seeds from the poblano peppers.
Cut the peppers into strips.
In a medium skillet, heat 1 tablespoon of vegetable oil over high heat.
Saute the onion and tomatoes in the hot oil for 1 minute.
Add the poblano peppers and saute for another minute.
Stir in the Mexican crema; season with salt and pepper. Cover skillet and simmer Rajas con Crema over low heat, until mixture begins to bubble.
Serve with Mexican rice. Enjoy!!!