Rajas #SundaySupper

Rajas- Poblano Peppers sauteed with Onions and Garlic

This is officially my first post for the Sunday Supper group and it is rather serendipitous the way things work out.  You’ll see what I mean in a second…   The theme this week is “The Big Game” and everyone knows what game I’m referring to:  Denver Broncos vs Carolina Panthers.   My other half is a HUGE Denver Broncos fan, so this game is a Very Big Deal.

Last year, we spent a few days in Denver and I needed supplies for a quinoa salad I was making for about 100 people so we stopped into a local restaurant supply store.  In front of the store were two lovely Mexican women making gorditas.  I struck up a conversation with them  and found out they were mother and daughter.  We had quite a lovely chat about Mexico and I must tell you, they made the best gordita filled with rajas that I have had since living in Guadalajara. It was the perfect amount of heat.  The peppers were charred to perfection, the gordita was filled with gooey queso and I had fresh salsa verde on the side.

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So, you see…  It all just came together.  Denver making it to the Super Bowl,  stumbling upon this tiny food stand in Denver (that happened to be some of the best food I had on that trip) and being married to a Bronco fan.  I couldn’t pass it up.

Rajas
Serves 6
a delicious blend of poblano peppers and onions
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 - 3 poblanos peppers, seeded and thinly sliced
  2. 1 large yellow or white onion, thinly sliced
  3. 1 clove garlic, minced
  4. 2 tbsp canola oil
  5. 1/2 tsp oregano (Mexican is preferable)
  6. salt to taste
Instructions
  1. In a large nonstick skillet, heat oil over medium high heat. Saute peppers and onions until onions just begin to brown, about 10 minutes.
  2. Add garlic and herbs, cook for an additional minute, season with salt and remove from heat.
Notes
  1. ***If you have sensitive skin, I would advise wearing gloves when working with peppers!
  2. Use as a delicious topping on tacos, hamburgers or nachos.
  3. Add to scrambled eggs for breakfast.
  4. Wrap in a warm corn tortilla with Mexican crema (or sour cream) for a rajas taco.
Pook's Pantry http://www.pookspantry.com/
Thank you to T.R. Crumbley of  Gluten Free Crumbley  for hosting.  Please do check out the wonderful recipes from the Sunday Supper group for your party or tailgaiting next weekend!

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Comments

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36 thoughts on “Rajas #SundaySupper

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  14. Stacy

    How sad that I didn’t even know what rajas were! But now I can see how they would be all kinds of awesome in a gordita, especially one with cheese. Super delicious, Cheryl!

    Reply
    1. pook Post author

      Stacy, you are a Texan! I’m sure you’ve had them before & maybe just didn’t put a name to it! I love poblano peppers, if you like a little heat… You’ll like these! xx

      Reply
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  24. Liz

    Your description of the gorditas made my mouth water!!! And your rajas sound perfect. We’ll be rooting for the Broncos, too!!!
    P.S. So glad to see you in the Sunday Supper group this week!!! xo

    Reply
    1. pook Post author

      Thank you so much, Liz! Your cookies are perfect! They look and sound delicious! So happy to be a part of it! xo

      Reply
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