Photograph of the finished Rajas con crema

Mexico · Ớt poblano xào kem chua

Rajas con crema

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poblano peppers Poblano peppers 6
  • Photograph of Onion Onion 2
  • Photograph of Sour cream Sour cream 5.6 oz
  • Photograph of Sweet corn Sweet corn 5.6 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Unsalted butter Unsalted butter 1.4 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Grill poblano peppers directly over a flame for 10 minutes until the outer skin is evenly charred.
  2. 2 Let the chili peppers sit in a sealed bag for 10 minutes, then peel off the burnt skin, remove the seeds, and slice them into long strips.
  3. 3 Melt the butter, then sauté the sliced onions for 5 minutes until softened and sweet.
  4. 4 Add the chili strips and corn kernels and stir-fry for 5 minutes, then season with salt.
  5. 5 Reduce the heat to low, pour in the sour cream, stir gently for 3 minutes, sprinkle with fresh cheese, and wrap in a tortilla.
Start cooking