Got any roasted poblanos in the deep freeze? I had a ton & was in the mood for a little heat. Rajas make for a quick & delicious lunch or dinner side. Even if you don't have the poblanos in the freezer, it's worth the 10 minutes it will take to roast & peel fresh ones. Combined with sweet caramelized onions, sour cream (or crème fraîche) and put into a warm corn tortilla, you cannot eat just one.
Ingredients: - 5-6 frozen roasted poblanos sliced (if you are starting from scratch, here's how I roasted my peppers last summer) - 2 red onions, sliced into half moons - 1 tbsp vanilla sugar - 1-2 tbsp of butter, mine came from a local farm - corn tortillas - 2-3 tbsp sour cream or crème fraîche - salt to taste
Method: - toss your butter into a large pan to melt, then add sliced onions & sugar. (I added the sugar to get the onions extra caramelized as well as to balance the heat. My 5 year old jumped head first into this dish and I think the sugar balanced the heat quite nicely.) - after 5-10 mins add the sliced poblanos & season with salt - cook another 5 mins or so, remember the peppers have already been roasted, you do not want mush. - when warmed through turn the heat down and add the sour cream. Taste for seasoning & serve in a warm corn tortilla.
Last night we paired this with a super delicious tri-tip from Trader Joes, my kid is really into beef & things wrapped in tortillas these days, but if you make enough it can be eaten on its own. My freezer is still full of roasted peppers. We use them in chili & fajitas often. But I think my favorite way to eat poblanos is as rajas. Thankfully my poblano seeds are already sprouting downstairs...more rajas next winter!
How are you cooking up peppers this winter? Any peppers patiently waiting to be cooked in your freezer?