Roasted poblano, red peppers, and onions swimming in a creamy cheese sauce make up this simple rajas con crema recipe. Serve it as a side dish for a variety of meals and pair it with grilled or pan seared meats to keep things keto with tons of rich flavors.
Using a lit grill or a gas oven burner, roast the poblanos on all sides until they are deeply blistered.
5 to 6 poblano peppers
Remove the poblanos from heat and set under an upside down bowl, trapping the heat.
Allow the pepper to steam, untouched for about 10 minutes.
Once soft, remove the charred skins by rubbing the peppers with your hands.
Remove stems and seeds and discard.
Slice the remaining roasted poblano peppers into thin strips
Make the Rajas Con Crema
Preheat a skillet over medium heat.
Add bacon fat and swirl to coat the pan.
1 tablespoon bacon fat
Add the red peppers and onions to the pan and saute them until softened, 3 to 5 minutes.
1 red pepper, 1 onion
Season with a pinch of salt.
Add the minced garlic, stir and cook 30 seconds longer.
3 cloves garlic
Add the sliced roasted poblanos
Stir to combine.
Remove from heat and stir in the crema and half and half.
½ cup Crema, ½ Half and half
Add the cheese a little at a time, stirring to melt
6 oz Oaxaca cheese
Return the pan to low heat, and while stirring, allow the cheese and crema mixture to thicken for 1 to 2 minutes.
If the mixture becomes too thick, whisk in a little chicken broth to thin.
Serve hot by ladleing portions out onto platters
We serve these cheesy creamy roasted poblanos with grilled or pan-seared pork chops, over char-grilled chicken, or even with steaks. Store leftovers, once cooled, in an airtight container in the fridge for up to 3 days. Reheat in 30-second bursts in the microwave stirring as needed or in a small cast iron pan over low heat. If the crema gets too thick while reheating, splash a little chicken broth in to thin out.