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A Life in Food by real-life Chef Cheryl Bennett

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January 31, 2016

Rajas

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https://www.pookspantry.com/wp-content/uploads/2017/06/Blueberry-Bourbon-BBQ.mp4

Rajas, or sauteéd poblano peppers and onions, are the perfect topper for burgers, tacos or nachos. I omitted the cream to keep it dairy-free, but feel free to keep it traditional and add cream for a delicious topper to just about anything.

Rajas with Poblano Peppers and mexican glass

Rajas

I had already planned this post with the recipe and photos before I realized the timing. It was rather serendipitous the way things worked out.  You’ll see what I mean in a second…   The theme  is “The Big Game”. The Denver Broncos vs Carolina Panthers super bowl battle. My other half is a HUGE Denver Broncos fan, so was game is a Very Big Deal.

Rajas

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.

What are rajas?

Rajas are strips of poblano peppers that are grilled or sautéed.  Sometimes they have onions, sometimes they don’t. They traditionally have cream and cheese and aren’t exactly what I’d call health-conscious food. They are delicious, though.  Because we were hosting a few people that don’t eat dairy, I made a lightened up version without the cheese and cream.

Don’t forget to Pin it to your taco board!

RAJAS WITH POBLANO PEPPERS PIN IMAGE

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Yield: 6 people

Rajas

Rajas

a delicious blend of poblano peppers and onions

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 poblano peppers, seeded and thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tbsp canola oil
  • 1/2 tsp oregano, Mexican is preferable
  • salt to taste

Instructions

  1. In a large 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

***If you have sensitive skin, I would advise wearing gloves when working with peppers!
Use as a delicious topping on tacos, hamburgers or nachos.
Add to scrambled eggs for breakfast.
Wrap in a warm corn tortilla with Mexican crema (or sour cream) for a rajas taco.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 61Sodium: 2mgCarbohydrates: 4gFiber: 1gSugar: 2g
© Cheryl Bennett
Cuisine: Mexican / Category: Side Dish

 

Filed Under: Side Dish Tagged With: condiment, cooking, dinner, easy recipe, Food, gluten free, healthy, how to, Mexican, onion, poblano, rajas, recipes, vegan, Vegetable, vegetarian, weeknight cooking, weeknight dinner

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Reader Interactions

 

Comments

  1. Stacy says

    January 31, 2016 at 12:06 pm

    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
    • pook says

      February 1, 2016 at 11:23 am

      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
  2. Liz says

    January 31, 2016 at 10:00 pm

    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
    • pook says

      February 1, 2016 at 11:21 am

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

      Reply
  3. Chris says

    February 3, 2016 at 7:53 pm

    Yum!!! What a lucky meeting!

    Reply
  4. Lauren @ Sew You Think You Can Cook says

    February 4, 2016 at 10:32 pm

    There are so many uses for this recipe! Welcome to the Sunday Supper family.

    Reply
  5. Sue Lau says

    February 18, 2016 at 11:43 am

    I love chile poblano so definitely am on board with these. They look delicious!

    Reply
  6. Jennifer Hall says

    May 16, 2020 at 8:02 pm

    Cooking on the boat and searching for a recipe to sauté poblanos. This was perfect added to our kielbasa sausage. I did add red peppers as they needed to be used. So so good and will definitely add to my recipe box.

    Reply
    • pook says

      May 18, 2020 at 9:27 am

      Thanks, Jennifer! I’m so glad you liked it!

      Reply

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