Rajas Con Crema (Roasted Poblanos in a Creamy Sauce)

muydelish.com
serves 4
The beauty of this dish is that it goes with everything! Serve it as a side dish or main dish. Here are a few ideas for you:

• Make vegetarian tacos. Serve over corn tortillas and top with a spicy salsa.
• Serve as a side dish with grilled shrimp or chicken, along with Mexican rice.
• Or just add some rotisserie shredded chicken to the rajas to make a ONE pot meal!

Ingredients  

• 3 large Roasted Poblano Peppers cut into strips
• 2 tablespoons butter
• ½ large white onion Sliced in strips
• 2 garlic cloves finely shopped
• 1 cup corn kernels fresh or frozen (thawed)
• 1 teaspoon chicken bullion powder or 1 cube
• ½ teaspoon black pepper
• 4 oz cream cheese (or use 8 oz for extra creaminess) (or reduced fat cream cheese for less calories)
• 1 cup Mexican crema, heavy whipping cream or sour cream (or plain fat-free Greek yogurt for less calories)
• 1 cup shredded melting cheese such a Oaxaca, Chihuahua, Mozzarella, Monterrey Jack, etc.

Preparation​​

• In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
• Add the corn, chicken bullion & black pepper and mix well.
• Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
• Cook for about 5 minutes or until the cream starts to bubble. 
• Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.

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