- Servings: 8
- Prep Time: 25
- Cook Time: 15
- Total Time: 40
Ingredients:
| 6 | Poblano Peppers |
| 6 Tbsp | Butter |
| 2 | Cubes Knorr Chicken Bouillon or 3 Tbsp Powdered Bouillon |
| 5 cans | Media Crema |
| 1 | Block Queso Fresco |
| 1 can | Whole Kernel Corn |
| Pack of Flour Tortillas |
Directions:
Roast peppers until the skin blisters and burns but not too charred. I roast peppers on the stove top, but a broiler will do. Place peppers in a container to sweat, for 5-7 minutes, the longer the more easier skin will peel (a produce bag will do). Meanwhile cut up queso fresco into small to medium sized cubes. Peel skin off peppers, remove seeds and stem. Cut peppers into strips. Heat butter in large deep skillet, add strips of peppers and bouillon, then saute until bouillon dissolves. Cook over low medium heat. Stir in cans of Media Crema and let simmer for 3 minutes. Add queso, stir and cook for 4 minutes, then add corn and let cook for about 4 minutes on low-medum heat. Serve with flour tortillas.
Helpful Tips:
Rajas is spanish for "strips" :) This is a dish that you will want to cook in a nonstick pan. Although I don't use gloves to de-seed the peppers, you may want to as they may be spicy and the pepper oils will stay on your hands and burn. Poblano peppers can be spicy peppers but usually are mild. Queso fresco will not melt it almost has a tofu like texture. Most of the ingredients can be found at Walmart or any local hispanic market. Enjoy!
Recipe By: Lisandra1028
I am a stay at home mother and wife. I love to create food using items that most people wouldnt think of using. I love transforming food into something tasty and enjoying. Food is an experience and I love discovering new options with the food I am given. I am a women with many roles. I enjoy couponing and taking care of my family.I have faith and believe in making the best out of what we are given and when it comes to my food that is my motto.
