Yield: 4 servings
Rajas Con Crema (Chile Rellenos in Cream Sauce)
This cheesy rajas con crema recipe with chicken, sweet corn, and onion filling, and creamy poblano sauce will be a new weeknight favorite.
Ingredients
For the Stuffed Peppers:
- 5 poblano peppers
- 1 jalapeño
- 2 tablespoons unsalted butter
- ¼ white onion, diced
- 1 clove garlic, minced
- 1 roma tomato, diced
- 1 cup corn, (fresh, frozen, or canned but drained)
- 2 cups chicken, shredded (rotisserie or cook your own shredded chicken)
- 2 tablespoons cilantro, chopped
- ¾ cup chihuahua cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ½ cup queso fresco, crumbled
- ¼ teaspoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon thyme
- ¼ teaspoon salt
For the Poblano Sauce:
- ¼ cup white onion, chopped
- 2 cloves garlic
- 2 tablespoons chicken bouillon
- 1 teaspoon Mexican oregano
- 1 cup heavy whipping cream
- ¼ cup milk
- ¾ cup chihuahua cheese, shredded
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Instructions
For the Stuffed Peppers:
- Turn oven to broil at 500°F and set the oven rack close to the top.
- Wash and dry the 5 poblanos and jalapeño and place on a baking sheet. Place under the broiler and blacken for about 3 minutes. Turn them and blacken each side. You can also do this on a skillet or on a grill. You do not want the chilis to cook and get too soft. Just the skin blackened. Set the jalapeño aside for the sauce.
- Place the blackened, hot chilis in a ziplock bag and close tightly. Let them steam for about 15 minutes, while you make the filling.
- Melt the butter in a large saucepan, add the onions and cook till translucent about 7 minutes. Add the garlic, corn, chicken and cilantro and heat thoroughly.
- Add the spices and the cheeses and mix to combine. Pour into a bowl and cover with tinfoil.
- Open the chilis and remove them one at a time, setting the jalapeño off to the side for the sauce later in the recipe. Gently peel the blackened skin off the poblano chilis. Cut a slit down one side of the chili, making sure not to open all the way so the filling will stay in. Remove the seeds. (One of the chilis will be used in the sauce and must also have the stem and seeds removed. Remove the stem and seeds and set this chili aside for the sauce.)
- When all the chilis have had the skin removed, fill 4 of the poblano chilis with the chicken mixture. The chilis should be bulging but still be able to be closed.
For the Creamy Poblano sauce:
- Place the onions, the one roasted poblano pepper with skin and stem removed, roasted jalapeño (optional: seeds removed for less heat), chili pepper, garlic, chicken bouillon, and Mexican oregano in a blender. Blend till smooth.
- Pour the sauce in the saucepan and heat over medium heat. Add the cream and milk to the pan. When it is nice and hot, place each filled chili into the sauce.
- Turn the heat to medium low and cook for about 5 to 10 minutes, making sure not to scorch the sauce. Spoon the sauce over the chilis.
- Sprinkle with the ½ cup chihuahua cheese and cover with a lid. When the cheese is melted, it is ready to serve. This dish is delicious served with Mexican rice and beans.
Notes
Storage & Reheating
- Fridge: Place the poblanos and cream sauce in an airtight container for up to 5 days.
- Freezer: This is only for the peppers and filling. Arrange the stuffed peppers in a freezer-friendly container. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat them: Place the stuffed poblanos and sauce in a skillet over medium-low heat for 10-12 minutes. Cover it with a lid.
Nutrition
Serving: 1 serving, Calories: 834kcal, Carbohydrates: 44g, Protein: 39g, Fat: 58g, Saturated Fat: 31g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 207mg, Sodium: 1384mg, Fiber: 6g, Sugar: 20g