It’s been bitterly cold here in Ottawa these last few days, so much so that on the weekends I feel like hibernating. My fridge is starting to look a little bare, but there is no way I’m going out in this cold!
I look in my crisper and I see two poblanos starting to get a little old, so I decide to make something with them. The obvious choice is Rajas con Crema, because poblanos and cream are a match made in heaven. The problem is, I don’t have a lot of crema, and no queso fresco… so I look around and see some tomatoes that are also getting pretty wrinkled, and an idea starts to take shape.
My creation process is often like this - look around, see what I have and think of the possibilities. I roast the poblanos, peel and devein and cut into strips. I want to use those tomatoes, and the way it has to be is in some sort of salsa, so I decide to cook the salsa ingredients first in a bit of oil, then blend. This process gives the salsa a creaminess, because the oil is emulsified into the sauce and it’s delicious!
After that it’s time to sauté the onion and poblanos until starting to get golden and then add the corn. The salsa goes in for a second cook and when it’s simmering, I add the cream. At first that was going to be the end of it, but once I added cream a light went on and I decided to add melty cheese.
Oh yes, that cheese at the end transformed this dish into something else altogether. Now it reminded me of another dish we often had at home - Queso con Tomate, which is salsa warmed up in a frying pan with cheese stirred in until melted, then eaten with tortillas (my sister Pilar’s favourite). As soon as I had a taste I knew this was a keeper.
This is perfect with tortillas for making tacos, but it is equally delicious as a dip. That is how I ate mine last night, but I suggest if you are going to make it to eat with chips, cut the poblanos and onions into smaller pieces, so it is easier to scoop. Either way, I hope you try this and let me know what you think!
Rajas con Crema en Salsa
Roasted Poblano Strips in Creamy Salsa
2 medium poblano chiles
2 Tbsp oil, divided
1 garlic clove, sliced
1/2 - 1 Jalapeño chile, chopped
2 Roma tomatoes, chopped
1/4 cup water
Salt to taste
1/4 white Spanish onion, julienned (about 2/3 cup)
1/2 cup corn kernels
1/3 cup crema or sour cream
1 cup Monterey Jack cheese, shredded
Cilantro leaves and crumbled cotija or feta cheese for garnish
Corn tortillas or tortilla chips
To roast poblano chiles:
Place chiles on tray and place a few inches under the broiler and cook until nicely charred, turning as needed.
If you have a gas stove, you can place the chiles right on top of the burners and char, turning often, until blistered all over. This can also be done on the barbecue.
Once chiles are blistered and charred, place in a bowl and cover so they can steam. When they are cool enough to handle, peel them, open them and remove all the seeds and veins. Cut them into strips.
In medium saucepan, heat 1 Tbsp oil and sauté garlic and Jalapeños until golden, but make sure the garlic does not burn.
Add tomatoes and cook for about 5 minutes, then add water and cook for another 5 minutes.
Place tomato mixture in blender jar and add a bit of salt to taste. Blend until completely smooth.
In same saucepan, heat remaining Tbsp oil and sauté onion and poblano strips until the onion is very soft and starting to brown. Add corn kernels and crema. Cook until simmering gently and add Monterey Jack cheese. Stir only until melted.
Serve, garnished with cotija or feta cheese and cilantro leaves.
You can make tacos or serve as a dip with tortilla chips.
Serves 2-3.