Ingredients:
6 Roasted Poblano peppers
Drizzle of Olive oil
1/2 large Onion
2 garlic cloves
1 cup of corn
8 oz crema Mexicanas (or use 1 cup heavy cream + 1/4 cup sour cream)
3/4 cup queso chihuahua or any melty white cheese
1 tbsp butter
Pepper to taste
1 tsp chicken bouillon or salt
Griddle Chicken:
2 large chicken breast (butterfly)
Kinder buttery steakhouse seasoning
2 tbsp olive oil
Suggested seasoning:
1 tsp garlic powder, onion powder, paprika, pepper flakes, black pepper, and salt.
Instructions:
Sart by roasting the poblano peppers until they are charred. Allow them to sweat in the dish, then remove the stems, roasted skin, and seeds. Slice them into strips.
Heat olive oil in a pan and sauté the onion until soft. Add garlic, the sliced poblano peppers, and butter. Mix well and reduce the heat to medium low.
Add corn, Mexican crema, chicken bouillon or salt. Combine all ingredients.
Add your desired amount of melty white cheese on top, sprinkle with pepper, and cook on low heat for 2-3 minutes.
Your rajas cremosas are ready to be served. Pair this dish with seasoned and cooked chicken breasts for a complete meal.
Tips:
-Roast your poblano peppers in bulk for easy meal preparations. After de-seeding and removing the peels and steam you can freeze!
Feel free to customize the recipe to your liking and preferences. Enjoy your rajas con queso y pollo!
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