Roasted poblano peppers sauteed with onions, garlic, and herbs, tossed with a little cream is great on its own, or with melted cheese in a quesadilla.
I've grown poblano peppers in my garden now for the past couple of years. I had never even had them until I got them through my CSA a few years ago.
When I tried them, I was hooked. They are my new favorite pepper. I really like their earthy flavor, and the fact that they are only lightly hot - not burn your face off hot.
The next spring, I planted them myself. I usually put in 4 plants (not all of which always do well), and I continue to get them from my CSA. That means that at times in the late summer/early fall, I can practically be swimming in poblanos. That's when I make Rajas con Crema.
Rajas con Crema is a super simple, vegetarian Mexican dish - roasted poblano peppers sauteed with onions, garlic, and herbs, and finished with a little bit of cream for extra...creaminess.
It's quick and easy to make, especially if you roast the poblanos ahead of time (you can do this in a large batch). I really like the cheesiness of a rajas quesadilla, but it can also be served as a taco, or as a burrito bowl over rice and topped with whatever your heart desires (I'm thinking avocado, black beans, cilantro, and a little queso fresco would be delish).
Rajas con Crema Quesadilla Nutrition Notes:
A rajas con crema quesadilla makes for a fairly high fat/high calorie meal, especially if served with a side dish (and especially if that side dish is starchy, like rice).
This is mostly due to the high-fat content and calorie density of the Monterey jack cheese and white flour tortillas.
To lower the calorie (and fat) content, serve your rajas con crema as a taco, ideally with corn tortillas. Or use whole wheat tortillas in your quesadilla, not necessarily to lower the calorie content, but to increase fiber content and make your meal healthier.
Rajas con Crema Quesadillas
- 1 pound poblano peppers, stemmed, seeded, and cut in half lengthwise
- 1 Tablespoon canola oil
- 1 medium onion, ends removed, cut in half, and sliced ¼" thick
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ½ cup whipping or heavy cream
- 1 Tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 8 inch flour tortillas (mine said medium/soft taco - you can use corn tortillas if you follow a gluten free diet)
- 2 ⅔ cup shredded monterey jack cheese
- Move oven rack to be positioned 6 inches from broiler. Turn broiler on. Line a baking sheet with aluminum foil and arrange poblanos on the sheet, skin side up. Broil for 5-10 minutes, until the skin is blackened and blistered. Immediately transfer to a medium bowl and cover with a tight fitting lid or plastic wrap. Allow to sit for at least 10 minutes.
- When cool enough to handle, remove the skin from the poblanos (the blistered parts will come off very easily; don't worry if there are parts that you can't get off). Slice the poblanos ¼ to ½ inch thick.
- Heat canola oil in a 10 inch skillet over medium high heat. Add the onion, and cook until softened, 3-5 minutes. Add the garlic, thyme, and oregano and cook until fragrant, about 30 seconds. Stir in the cream and cook until thickened, about 1-2 minutes. Add the lime juice, salt, pepper, and poblanos. Cook until heated through, about 2-3 minutes. Remove from heat.
- Move oven rack to center position and heat to 350°F. Arrange 4 tortillas on a baking sheet. Cover each with ⅓ cup of monterey jack, followed by equal portions of the poblano mixture. Top each with an additional ⅓ cup of monterey jack. Place the remaining tortillas on the tops and press down gently. Bake for about 10 minutes, until the cheese is melted and the tops of the tortillas are beginning to brown. Allow to cool for 2-3 minutes before slicing.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.