So, what are “rajas con crema”? They are actually roasted poblano chillies with onion and corn kernels cooked in a crème fraîche. This is a very traditional Mexican dish, which is why it’s really worth a shot.
Ingredients: 1/2 white onion (cut into 1cm slices)
6 fresh poblano chillies (400 g)
150g corn kernels
25 g butter
1/2 tsp salt
1/2 cup crème fraîche
1/2 cup milk
1/2 cup grated mild cheddar cheese
Instructions: In a pan, roast the poblano chillies, turning them over so that all sides are well cooked (as shown below)
After all chillies are cooked, let stand in a plastic bag for about 30 mins. Next, open the chillies, skin and deseed them, cutting them into strips about 1 cm wide. (Note: charring the chillies well, until blackened, facilitates the skinning process)
In a pan, add some oil and the butter. When the butter is melted, add and start to cook the previously cut onion strips.
When the onion starts to turn golden and wilt, add the corn kernels. Cook for about 2 mins and then add the cut chillies. Cook for another 3 mins.
Now add the crème fraîche, incorporating it well with the vegetables. Add the milk slowly, mixing well.
When the milk and crème start to bubble, add the cheese.
Mix well, then add the salt and season to taste. If you feel the mixture is too dense, you can always add a little more milk.
Let stand for about 15 mins before serving.
You can serve this dish over a warmed tortilla, or as a filling for quesadillas!