Rajas

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

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.

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.

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Shop the recipe:

Yield: 6 people

Rajas

Print

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