Rajas is a traditional Mexican condiment consisting of strips of poblano chilies and onions, thus ‘Rajas’ means strips. In this particular recipe, the strips of roasted poblanos and onions are married with melted cheese and cream. Perhaps this recipe eventually evolved into the store-bought velveeta and rotel that is so widely known in the US. Traditionally rajas con crema is served in a warm tortilla and enjoyed as is. However, it is perfect served with shredded pork (carnitas) and a some fresh cilantro. It could be a great game day recipes by keeping the cheese warm in a crock pot and served with some warm tortillas on the side.
5-6 fresh poblano chilies
2 tbs unsalted butter
1 medium white onion, thinly sliced
1 c frozen corn
1/2 c heavy cream
1/2 c Mexican crema or creme fraiche
3/4 c oaxaca cheese (monteray jack will substitute fine)
Kosher salt and freshly ground peppers
cilantro, for garnish, optional
Place the poblano peppers on a prepared baking sheet and put them under the broiler until blackened and charred on all sides. Remove from the oven and place them in a bowl and wrap securely with plastic wrap. Let the chilies steam for 15 minutes.
Rinse the frozen corn under warm water to thaw them. Let the corn dry on a dish towel.
Meanwhile, melt the butter in a medium to large sauce pan over medium high heat. When the butter is melted, add the onions and saute until they are translucent and beginning to brown, about 10 minutes.
When the chilies are done steaming, remove them from the bowl and peel and seed them. Cut them into 1/4 inch strips. Add the poblanos and corn to the pan with the onions and saute until the corn begins to brown, 5-10 minutes. Season with salt and freshly ground pepper. Add the cream and crema and stir to combine. Bring the mixture to a low simmer (do not let it boil), and continue to cook until the cream mixture thickens and is beginning to reduce. Add the cheese and stir until melted and there are no clumps. Toast some tortillas and spoon cheese mixture on top and serve immediately.