Mexican Poblano Pepper Rajas

This recipe for Mexican poblano pepper (chili) rajas with a touch of red bell pepper is a delicious, creamy, and comforting dish. Known for its rich blend of roasted peppers, sweet corn, and tender zucchini, this dish combines vibrant flavors with a touch of indulgence from the sour cream. Perfect as a side dish or a vegetarian main course, it’s easy to prepare and versatile enough for weeknight dinners or festive gatherings.

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Equipment Required

• Stove or grill for roasting peppers
• Large skillet or frying pan
• Medium saucepan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or spatula

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Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

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Ingredients

The following table includes both US and metric measurements for convenience:

Ingredient	US Measurement	Metric Measurement
Poblano peppers	3 large	3 large
Zucchini	2 medium	2 medium (about 400g)
Corn kernels (fresh or canned)	1 cup	150g
(Optional) Red bell pepper	½ cup (diced)	75g
Sour cream	1 cup	240ml
Heavy cream	¼ cup	60ml
White onion (sliced)	1 medium	150g
Garlic (minced)	2 cloves	2 cloves
Vegetable oil	2 tbsp	30ml
Salt	1 tsp	5g
Black pepper	½ tsp	2g
(Optional) Ground cumin	½ tsp	2g
Fresh cilantro (chopped)	2 tbsp (optional)	10g
Lime juice	1 tbsp	15ml

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Preparation Instructions

Step 1: Roast the Poblano Peppers

1. Roast the poblano peppers directly over a gas flame or a broiler, turning them occasionally until the skin is charred and blistered (about 5-7 minutes).
2. Place the peppers in a bowl and cover with plastic wrap or a plate to let them steam for 10 minutes. This will make the skin easier to peel.
3. Once cooled, peel off the charred skin, remove the seeds, and slice the peppers into thin strips.

Step 2: Prepare the Vegetables

1. (Optional) Dice the red bell pepper into small pieces.
2. Slice the zucchini into half-moons.
3. Thinly slice the white or sweet onion and mince the garlic.

Step 3: Cook the Vegetables

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the sliced onion and garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Add the zucchini, red bell pepper, and corn kernels. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.

Step 4: Combine with Creamy Sauce

1. Add the sliced poblano peppers to the skillet and sprinkle in the salt, black pepper, and ground cumin. Stir to combine.
2. Reduce the heat to low and add sour and heavy cream to the skillet. Stir until the vegetables are well coated and the sauce is warmed (do not let it boil to prevent curdling).

Step 5: Final Touches

1. Taste and adjust the seasoning as needed.
2. Stir in the lime juice and garnish with fresh cilantro if desired.

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Serving Suggestions

Serve the rajas hot alongside warm tortillas and rice or as a topping for grilled chicken or steak. You can also use it as a filling for tacos or enchiladas for a complete meal.

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Protein	5g
Total Fat	15g
Saturated Fat	8g
Carbohydrates	16g
Fiber	3g
Sugars	6g
Sodium	450mg

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Tips for Success

• Roasting Poblano Peppers: Ensure the peppers are evenly charred for a more intense smoky flavor.
• Sour Cream Substitution: Greek yogurt can be a healthier alternative to sour cream.
• Vegetable Variety: Add vegetables like mushrooms or spinach for extra depth.
• Heat Factor: Include a finely chopped jalapeño during the sautéing step for a spicier kick.

Short Cut Tip

When pressed for time or simply looking for an easier way, try this variation on step 1:

• Wash the peppers, remove the seeds and veins, and slice the peppers into thin strips.
• Lightly fry the peppers in a tablespoon of olive oil.
• Then, proceed with the recipe as written.

This creamy, flavorful Mexican dish will become a staple in your kitchen. It’s simple to prepare yet delivers restaurant-quality taste every time. Enjoy!