Rajas con Crema

Roasted poblano peppers, fresh corn, and shredded chicken come together in a smooth and creamy sauce perfect for stuffing tacos or eating right out of the pot. To make vegetarian, simply ignore the shredded chicken.

About this dish:

Rajas con crema (translation: peppers in cream sauce) can be found all over Mexico. The rich and smokey poblano pepper, sliced into thin strips, adds some heat to this creamy dish, which is outrageously simple to make while packing serious flavor.

Serves 5-7

Ingredients:

10 poblano peppers

2 large chicken breasts

2 large white onions, thinly sliced in strips

1 can of corn, drained

1 cup shredded manchego or monterey jack cheese

2 cups sour cream

2 cups of heavy cream

2 teaspoons of salt

2 tablespoons oil

salt and pepper, to taste

1) In a bowl, whisk together the sour cream, heavy cream, and 2 teaspoons of salt. Cover with plastic wrap and let sit at room temperature.

2) Put both chicken breasts in a pot and cover with water. Bring to a boil and let boil for 30 minutes.

3) While chicken is cooking, place 3-5 peppers on either a grill pan, sauté pan, cast iron pan, or comal. Over high heat, toast each side of the pepper until blackened. Repeat until all peppers are charred.

4) Once blackened, you'll see a thin film has formed on the surface of the peppers. Remove and discard the film from each pepper.

5) Pull the stem off each pepper and remove all seeds inside.

6) Thinly slice the toasted peppers and put aside.

7) Remove chicken from pot and let cool 1-2 minutes. Using clean hands or a fork, pull the chicken apart into small shreds. When all chicken is shredded, place aside.

8) In a large pot, put oil and sliced onions over medium heat and let cook for 5-10 minutes, until onions are translucent.

9) Add peppers, chicken, and corn into pot and cook for another few minutes.

10) Add sour cream mixture and shredded cheese to pot and mix well for another few minutes. Taste to see if it needs salt and/or pepper.

Serve & enjoy with warm tortillas :)