Rajas Dip Recipes

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

RAJAS DIP

Steps:

• Char the poblanos over an open flame or under the broiler until blackened, turning with tongs as needed. Place in a medium bowl and cover with plastic wrap to allow the peppers to steam. Let sit for at least 5 minutes.
• Meanwhile, thinly slice the onion. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onions. Sprinkle with salt and oregano. Cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, remove the peppers from the bowl. Cut each pepper in half lengthwise and lay them flat on the cutting board, skin side up. Using a knife, scrape the charred skin from the peppers. Flip the peppers and use the knife to scrape out the stems and seeds. Slice the peppers into 1/4-inch-thick slices.
• Preheat the broiler. Add the sliced peppers and cream to the skillet with the onions and bring to a simmer. Once simmering, remove the skillet from the heat and stir in the cream cheese and Mexican crema until smooth. Stir in 1 1/2 cups of the Monterey Jack cheese until combined. Spread the mixture into an even layer and top with remaining 1/2 cup cheese. Place under the broiler and broil until bubbly and brown.
• Remove the skillet from the oven. Garnish the dip with cilantro and sliced serrano. Serve with the tortilla chips for dipping.

RAJAS CON QUESO

Steps:

• Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
• Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

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 CON QUESO

Steps:

• 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 to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

RAJAS CON CREMA

Steps:

• Sauté the chilies with the onions until soft, about 10 minutes.
• Add corn and chicken base and stir.
• Add the cream, let simmer 10 to 15 minutes.
• Serve warm with corn tortillas.
• Can be prepared ahead and reheated in the microwave.

RAJAS CON QUESO

Steps:

• 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.