Mains
Rajas con crema
Rajas con crema is roasted poblano cut into strips and simmered with onion, sweetcorn and cream. It's rich, smoky and only gently hot, and it makes a good vegetarian taco filling or a side for grilled meat.
Pick poblanos while they're still dark green and glossy for this. Left on the plant they ripen to red and get sweeter, which is how they're dried for ancho.
- Prep 15 min
- Cook 25 min
- Total 40 min
- Serves 4
Ingredients
- 4 poblano chillies
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, chopped
- 1 cup sweetcorn kernels, fresh or frozen
- 200 ml cream
- 50 g grated cheese, such as mild cheddar or mozzarella
- ½ tsp salt
- Warm corn tortillas, to serve
Method
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Step 1
Roast
Char the poblanos over a gas flame, under a hot grill or on a barbecue, turning, until blackened all over.
-
Step 2
Steam
Put them in a bowl, cover and leave for 10 minutes, then rub off the skins and remove the stems and seeds.
-
Step 3
Slice
Cut the flesh into strips about 1 cm wide.
-
Step 4
Cook
Fry the onion in the oil over a medium heat for 8 minutes until soft, then add the garlic and corn and cook for 2 minutes.
-
Step 5
Simmer
Add the poblano strips, cream and salt and simmer for 5 minutes until the sauce thickens slightly. Stir through the cheese and serve with warm tortillas.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
