Ingredients with Measurements:
- 2 large poblano peppers, roasted, peeled, and sliced into thin strips
- 1 large onion, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Mexican crema or sour cream
- 1/2 cup grated Monterey Jack cheese
- 4 large flour tortillas
Special equipment needed:
- Roasting pan or baking sheet
- Aluminum foil
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a roasting pan or baking sheet with aluminum foil.
2. Place the poblano peppers on the prepared pan and roast in the oven for 15-20 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
4. Remove the peppers from the bowl and peel off the skin. Slice the peppers into thin strips and set them aside.
5. In a non-stick skillet, heat the vegetable oil over medium-high heat.
6. Add the sliced onions to the skillet and sauté until they are soft and translucent, about 5-7 minutes.
7. Add the sliced poblano peppers to the skillet and season with salt and black pepper. Cook for an additional 2-3 minutes.
8. Reduce the heat to low and stir in the Mexican crema or sour cream. Cook until the sauce is heated through and slightly thickened, about 2-3 minutes.
9. Sprinkle the grated Monterey Jack cheese over the top of the poblano and onion mixture. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
10. Warm the flour tortillas in the microwave or on a griddle.
11. Spoon the poblano and onion mixture onto the center of each tortilla. Roll up the tortillas tightly, tucking in the ends to form a burrito.
12. Serve the burritos hot, garnished with additional crema or sour cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 22g
Carbohydrates per serving: 29g
Protein per serving: 12g
Substitutions for ingredients:
- Anaheim peppers can be substituted for poblano peppers.
- Queso fresco or cheddar cheese can be substituted for Monterey Jack cheese.
- Greek yogurt can be substituted for Mexican crema or sour cream.
Variations:
- Add cooked chicken or beef to the burritos for a heartier meal.
- Serve the poblano and onion mixture over rice or quinoa for a vegetarian side dish.
- Add diced tomatoes or corn to the poblano and onion mixture for additional flavor and texture.
Tips and tricks:
- To make the peppers easier to peel, place them in a plastic bag and let them steam for 10 minutes before peeling.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom of the pan.
- Make sure to tuck in the ends of the tortillas tightly to prevent the filling from falling out.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the burritos, wrap them in aluminum foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the burritos on a platter with a dollop of crema or sour cream on top. Garnish with fresh cilantro or chopped scallions.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Chopped scallions
- Sliced avocado
Pairings:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Black bean salad
- Grilled corn on the cob
- Mexican street corn
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat and steam the cheese until it melts.
- If the tortillas are cracking when rolled, warm them in the microwave for a few seconds to make them more pliable.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the peppers and onions to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Rajas con crema is a traditional Mexican dish that originated in the state of Puebla. The dish is made with roasted poblano peppers, onions, and Mexican crema or sour cream. It is often served as a side dish or used as a filling for tacos and burritos.
Flavor profiles:
- Spicy
- Creamy
- Savory
- Tangy
Serving suggestions:
- Serve the burritos with a side of Spanish rice and refried beans for a complete meal.
- Top the burritos with salsa and guacamole for added flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican