Prep 30 mins
Cook 10 mins
I got this from Calling all Cooks on the Food Network, courtsey of Cynthia Garcia. This is an awesome recipe. So good. I think it is intended to be a meal in itself, but I use as a side dish. Serving size listed is as a side dish not main meal.
- 5 -6 fresh poblano peppers
- 3 tablespoons corn oil
- 2 large onions, halved and sliced about 1/4 inch thick
- 1 (16 ounce) container sour cream
- chicken bouillon granule, to taste
- 1 1⁄2 cups oaxaca mozzarella cheese, cut into small cubes
- Roast the chilies over an open flame or on a griddle until blackened but not charred.
- Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
- Remove the chilies and with the help of a kitchen towel rub the skins off.
- The chilies should be firm.
- Cut them in 1/2 inch strips discarding all the seeds and the ribs.
- Do not rinse them.
- Heat the oil in a large pan over medium heat.
- Add the chilies and the onions at the same time.
- Stir often.
- When everything is soft add all the sour cream and the chicken bouillon granules.
- When the cream is hot, turn off the burner and add the cheese.
- Cover immediately until cheese melts.
Wow! Deliciosa! I made these for breakfast on corn tortillas and loved them! I left the poblanos in a plastic bag for 15 minutes with no towel and the skins peeled/slid right off. I did substitute EVOO for corn oil because I had it on hand and Greek Yogurt for the sour cream. I'm going to cut some grilled chicken from last night into strips and eat Rajas con Queso in the tortilla with it. Muchas Gracias!
I made this to take to a superbowl party. It was very well received and several of the people really liked it. It is different and has a good taste. Thanks