Rajas Con Crema (Roasted Poblanos in a creamy sauce)
There’s nothing easier than these Rajas Con Crema. It’s the type of side dish you can make any night of the year, or even special occasions like holidays or get togethers. The cream sauce is silky and delicious plus it goes perfect with the roasted poblano peppers. So good!
4 ozcream cheese (or use 8 oz for extra creaminess) (or reduced fat cream cheese for less calories)
1cupMexican crema, heavy whipping cream or sour cream(or plain fat-free Greek yogurt for less calories)
1cupshredded melting cheese such a Oaxaca, Chihuahua, Mozarella, Monterrey jack, etc.
In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
Add the corn, chicken bullion & black pepper and mix well.
Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
Cook for about 5 minutes or until the cream starts to bubble.
Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
To re-heat just turn the stove back on on low heat until heated through. Serve as a side dish, in tacos or add cooked shredded chicken when you add the poblano peppers. if you use rotisserie chicken it would make a great fast meal!