Rajas Poblanas

Tender strips of roasted peppers with a smoky profile, bound in a velvety cream sauce. Melted cheese adds stringy texture while corn provides a sweet pop.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 376
• Protein: 8 g
• Carbs: 25 g
• Fat: 26 g

Ingredients

• 6 piece Hot chili pepper ( roasted, peeled and sliced into strips )
• 1 piece Yellow onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 150 g Corn ( drained )
• 200 ml Cream ( heavy )
• 100 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 6 piece Poblano Pepper ( fresh and whole )

Instructions

1. Roast the peppers

   Char the pepper skins over an open flame or under the broiler until blackened and blistered. Place them in a bag for 10 minutes to let the steam loosen the skin.

2. Clean and slice

   Peel off the charred skin by hand. Open the peppers to remove seeds and membranes. Slice the flesh into 1 cm wide strips.

3. Sauté onions

   In a pan with oil, sauté the sliced onion and minced garlic. They should become translucent and soft without browning.

4. Bind with cream

   Add the pepper strips, corn, and cream. Simmer until the sauce coats the back of a spoon. Stir in the cheese at the end until just melted and stringy.

Chef's tips

• Never rinse the peppers under water after roasting, or you'll wash away the smoky flavor.
• If the sauce gets too thick, loosen it with a small splash of milk.
• The skin must be completely charred black to peel off effortlessly.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.