Rajas con Crema

Ingredients

• 5 poblano peppers

• 1 tablespoon unsalted butter

• 1 medium onion, sliced

• 2 cloves garlic, minced

• ½ cup corn kernels

• ½ teaspoon cumin

• 1 teaspoon chili powder

• Pinch of black pepper

• ½ teaspoon kosher salt

• ¼ cup Mexican crema

• 1 cup La Morenita Queso Oaxaca, shredded

Directions

1. Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn on high.

2. Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes.

3. Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap, and let them sit for 5 minutes.

4. Pull and rub off as much of the loose skin on the peppers as possible. Transfer poblanos to a cutting board, discard the stems and seeds. Cut poblanos into strips and set aside.

5. Heat butter in a large skillet over medium-high heat. Add onions and cook for 5 minutes, until softened and translucent.

6. Add garlic and cook for 30 seconds, stirring frequently. Add roasted poblano pepper strips, Mexican crema, corn, and spices. Stir together to combine and cook for 2 more minutes.

7. Add shredded Queso Oaxaca and stir together until the cheese completely melts. Remove from heat and serve immediately in warm tortillas or with tortilla chips.