Bell Pepper Rajas Recipes

BELL PEPPER RAJAS

Steps:

• Cut bell pepper strips crosswise into halves.
• Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
• Sprinkle with cheese, olives and red pepper.
• Set oven control to broil.
• Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

RAJAS POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE) - RECIPE

Steps:

• Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
• Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
• Heat a large pan to medium heat and melt the butter.
• Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
• Add the poblano pepper strips and cook another minute, stirring.
• Swirl in the crema and stir to incorporate.
• Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
• Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
• Serve!

RAJAS

Steps:

• Prepare grill.
• Secure each onion slice horizontally with a wooden pick and brush both sides with oil. Season onion slices with salt and pepper and grill with chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until soft and charred, about 20 minutes. Wearing rubber gloves, peel, seed, and devein chiles. Peel bell peppers and discard seeds and ribs. Cut chiles and bell peppers into strips.
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skin.
• In a small heavy skillet dry-roast oregano over moderate heat until fragrant and beginning to brown, shaking skillet occasionally, about 2 minutes. In a bowl mash together oregano, garlic, and salt to taste. Add onion slices, separated into rings, chiles, and bell peppers and toss to combine well.

BELL PEPPER RAJAS RECIPE

Steps:

• Cut bell pepper strips crosswise in half. Arrange close together in ungreased broiler-proof pie pan, 9 by 1 1/4 inches, or round pan, 9 by 2 inches. Sprinkle with cheese, olives and red pepper. Set oven control to Broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted. This recipe yields 6 appetizer servings.