Poblano Strips with Cream - Rajas con Crema

When you make this simple dish, you are going to kick yourself for not trying it earlier.  It is so easy and fast!  There are several versions of this recipe; some add corn and some do not.  I personally do not add corn to it because it changes the flavor of the dish, which is called Rajas (strips) con crema (with cream).  There is no mention in there saying strips with corn and cream.  Enough said!  You can add corn if your heart desires.  This dish is usually accompanied with warn corn tortillas, ohhhh so good!

Tip: if you happen to have leftovers, you can cook a chicken breast, add the rajas as a sauce on top, and serve with white rice.  You may also add more cream and serve it with spaghetti.

Ingredients

4 Poblano peppers

1-Onion

1 Tablespoon of Olive oil

½-Cup milk

½ -Cup Mexican crema

½-Cup of shredded Panela Cheese

Salt to taste

Char the Poblano peppers until the skin blisters.  Place them in a plastic bag so that they sweat and it is easier to remove the skin and the seeds.  Under running water peel the peppers and remove all the seeds and stems.  Cut the peppers and the onion into thin strips.  Heat the oil in a pan, add the onion, and cook until it is translucent and fragrant.   Add the peppers and mix for a few minutes so that the peppers and onion flavors meld.  Add the milk, cream and salt to taste.  Cook on low for ten minutes so that the milk can extract the flavors of the peppers and the onion.  Turn the heat off and add the Panela cheese stirring so that it can warm up.

Tip: if you want to remove the heat of the peppers, soak them in vinegar for 30 minutes after you have charred them and rinse in water before cutting them in strips.

Panela Appetizer - Panela al Limón

This appetizer is extremely delicious and light.  The reason that this appetizer is considered "light" is because the Panela and Fresco cheeses have a higher water content (58%) compared to other cheeses.  It serves well with tortilla chips and tastes even better if you make the chips yourself.  I will give instructions at the bottom of this recipe for those that want to make their own chips.

This appetizer is made with Panela cheese.  If you are unable to find, a good substitute can be Queso Fresco.  The difference between the two is that Panela cheese has less salt added and the milk is boiled to form the curds.  The Fresco cheese process does not boil the milk and has about twice the salt of the Panela cheese.  Just remember, if you use Fresco, control the salt that you add.

Ingredients

12 oz. Panela Cheese (Fresco is a good substitute)

2 Limes

2 Serrano chiles

½ Onion very finely chopped

¼ cup Olive oil

Salt to taste

In a large bowl add the finely chopped Serrano (you may remove the seeds if you wish) and the onion.  Dice the cheese into squares, do not make them too big as this is an appetizer) and add to the bowl.  Squeeze the juices of the two limes and add the Olive oil.  Mix and refrigerate covered until served.

Tortilla Chips:

I love the taste of fresh tortilla chips that will never be duplicated by the store bought ones.  I always buy a good quality corn tortilla.  I live in Chciago and I have found that I like the Milagro brand tortillas.  They are the closest you come to authentic Mexican tortillas.  Cut the tortillas as you would a pizza to make triangles.  At this point, you can fry them in hot oil or bake them in an oven at 325 F.  If you are baking them, place the triangles in a cookie sheet in one layer.  I cannot tell you the time you would bake on each side because it truly depends on your oven.  The tortilla will never become golden because you are not frying.  I would bake 5 minutes on each side until crisp.  Keep turning every 5 minutes until you have a crisp.  As the chips cool they will become crunchier.