Poblano chiles are toasted to remove the skin just as they were prepared for chiles Relleños.  After the charred skin has been removed, the stem end is cut off, and chiles are washed to remove all seeds and remaining bits of blackened skin.

Then they are cut into strips.

Chopped tomatoes, onions and a clove of garlic are sautéed before the poblano strips are added and brought to a simmer.  After cooking for a while, a pint of heavy cream is stirred in.  The mixture is gently simmered and stirred.

This one of my favorite side dishes.  In fact, I can make a meal with just rajas.

If you wish to write to Doña Martha, you may send an e-mail to martha@rollybrook.com

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