Have you ever wonder what to do with poblano peppers? rajas con queso Mexican Food, its something that you can do, it is very easy, frugal and delicious meal.
Questions that I get all the time about this poblano peppers are:
ARE POBLANO PEPPERS SPACY?
and the answer is 80% of the times is yes, but you may get lucky and get a poblano peppers that is not spacy.
HOW TO GET RID OF THE SPAICINESS?
simply add water to a pan, add 1 tbsp of white vinegar and 2 tbsp of sugar and let it boil, once is boiling add the poblano peppers and let it be there for about 10 minutes.
I do this after I roast them and peel the skin off. but you can do this trick with any other pepper as well. (like jalapeños and you don’t have to peel the skin off)
CAN I FREEZE THE POBLANO PEPPER?
yes you can, once you roast them and peel the skin off, I like to freeze them for further use.
I put them on a cookie sheet, separated and put in the freezer for 1 hour then add them to a ziploc bag.
SIDE DISHES FOR THIS MEAL?
You can eat this delicious Rajas con queso, Mexican food with white rice or refried beans. I would the link below so go and check it out
REFRIED BEANS RECIPE. THE BEST.
WHITE CLASSIC MEXICAN RICE RECIPE
MORE MEXICAN EASY MEALS:
CHECK OUT MY LAST VIDEO
In the description of this my last video, you can find all the recipe link for the recipes that I share in there, more easy Mexican Frugal recipes.
And finally here is the recipe for this amazing Rajas con Queso Mexican Food
RAJAS CON QUESO MEXICAN FOOD
Ingredients
- 6 poblano peppers I have a family of 6, so you can add more or less
- 1 can corn
- 1/2-1 cup mozzarella cheese
- 3/4 cup sour cream
- 2 garlic minced
- 2 tsp chicken bouillon
- 2 tbsp butter or margarine
- 1/2 medium onion diced.
Instructions
-
Roast the peppers until the skin blisters and turns black , we put them in a plastic bag to sweat to be able to remove the skin.I do this directly in the stove, but you can do it in a pan or in the oven as well. (if you want to do it in the oven you turn your oven on a 500F put your peppers on a cookie sheet until you see the skin blisters and turns black, and continue with the next steps.
after 10 minutes or so, put some gloves so we can remove the skin and seeds from the peppers. I really recommend to use them so your hands don't get spicy, and peel them, and remove the top part of the Poblano Pepper and the seeds.
cut your Poblano pepper in slices. if you want to, you can help the peppers not to be so spicy doing the following trick:
in a pan add water 1 tbsp of vinegar and 2 tbsp of sugar and let it boil, clean your peppers so you don't have any seeds before adding them to the boiling water,clean them under rinse water.
once is boiling add the poblano pepper in slices and let it be there for around 10 minutes. remove them and throw away the water, and continue with the recipe.
in a pan big enough, add the butter and melted, add the onion and garlic and cook for 1-2 minutes or when the onion change color, add the poblano pepper slices, the corn, and mix it up, cook it for 1 minute more.
add the sour cream and the chicken bouillon mix it up and cook it for 1-2 minutes more, add the cheese, mix it up until the cheese its melted and done.
serve them in gorditas, tacos or whatever your creativity tells you.
hope you enjoy them.
any questions? plese send me an email to mexicancookingwithgaby@gmail.com or send me a message on my Instagram account @mexicancookingwithgaby.
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