Rajas con Queso

In order to save on prep time, I usually roast the poblano a day or two before I put this together, since it keeps well in the refrigerator for up to 2 weeks. Then when I make this, all I have to do cut the onions and whip it up in less than 5 minutes.

If you have a gas stove, you can roast the poblano chilies over an open flame until blackened, but not charred. If you don’t have a gas stove, then turn your oven to broil, on high and place the poblano chilies in a baking tray lined with aluminum foil. Coat each of the chilies with a bit of oil and sprinkle with salt. Cook until you get the same results as noted before. If you do use the oven, remember to check then every 2-3 minutes and give them a turn so they roast evenly all around.

Once they are cooked to the right color, wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel, rub the skins off. The chilies should be firm. Do not rinse them, since it will take away the roast flavor. Cut them in 1/2-inch strips, discarding all the seeds and the ribs. At this point you can store them and use them up later.

Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add the chicken bouillon granules to taste and stir. Once everything is incorporated, add the sour cream and stir some more.

At this point turn off the burner and add the cheese. Cover immediately.

Served with warm tortillas, but you can also serve it with white rice.

Tips:

If you choose to dish up at a party, I have found that if you use a small crock pot to keep it warm and provide warm tortillas, your guest can make their own.

Other variations that I have tried are, instead of poblano chilies, I have sautéed some mushrooms until tender and then added the onions and followed the rest of the recipe as noted above.