Recipe of Crispy Tortilla Strips

Rajas Poblanas (Poblano Strips)

Lär dig hur man gör crispy tortilla strips.

Recipe Summary Rajas Poblanas (Poblano Strips)

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Ingredients | Crispy Tortilla Strips

½ cup Mexican crema, crema fresca

1 (8 ounce) package cream cheese, softened

1 tablespoon chicken bouillon granules

5 poblano peppers

1 tablespoon vegetable oil

1 onions, thickly sliced

1 cup drained canned corn kernels

Directions

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.

Cook's Note: If the cream/cheese mixture is too thick, you can make it lighter by adding a little milk.

Info | Crispy Tortilla Strips

prep: 20 mins cook: 25 mins additional: 5 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Rajas Poblanas (Poblano Strips)

Side Dish, Vegetables,