Name: Red Iguana 2s Rajas De Chile Poblano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 count poblano chiles (large); 1 tbs vegetable oil (for roasting, optional); 1 count plastic wrap or resealable bag; 3 tbs canola or vegetable oil; 1 tbs unsalted butter; 1 large yellow onion; 3 count roma or plum tomatoes; 2 count garlic cloves; 3 tbs Mexican crema or sour cream (optional, for creamier rajas); 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp dried oregano; 1 tsp fresh lime juice (optional); 2 cups monterey jack cheese, shredded (or Oaxaca/Asadero); 2 tbs fresh cilantro, chopped; 2 tbs thinly sliced green onions (scallions), optional; 12 count corn or flour tortillas; 4 count lime wedges (optional)

Method

Poblanos & Preparation

Roast the poblanos

Preheat a gas burner, broiler, or grill to high. Using tongs, char whole poblano chiles directly over the flame or under the broiler, turning frequently until the skin is blackened and blistered on all sides, about 8–12 minutes total.

Steam & peel

Immediately transfer the blistered poblanos to a bowl and cover tightly with plastic wrap or place in a resealable plastic bag and seal to steam for 10–15 minutes. This loosens the skin for easier peeling.

Peel, seed & slice

Once cooled enough to handle, remove the skin by rubbing with your fingers or a paper towel; avoid rinsing under water (you'll lose flavor). Cut chiles open, remove stems, seeds and membranes if you want milder rajas. Slice the peppers into 1/4–1/2-inch wide strips (rajas). Reserve.

Sauté (Rajas)

Prep vegetables

While poblanos steam, thinly slice the onion into half-moons about 1/8–1/4 inch thick. Core and seed the tomatoes; dice into 1/2-inch pieces or slice thinly if you prefer visible tomato slices. Mince the garlic finely.

Cook onion

In a large skillet over medium heat, add 3 tbs vegetable oil and 1 tbs butter. When butter foams, add the sliced onion and a pinch of salt. Sauté until the onion is soft and begins to caramelize, about 7–9 minutes, stirring occasionally.

Add tomatoes & garlic

Add the diced tomatoes and minced garlic to the skillet. Cook until tomatoes soften and start breaking down, about 4–6 minutes. Scrape any browned bits from the pan.

Add poblano strips

Add the sliced poblano rajas to the skillet and stir to combine. Cook for 3–5 minutes until the peppers are heated through and flavors meld.

Season & finish

Season with 1.5 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. If using, stir in 3 tbs Mexican crema or sour cream and 1 tsp fresh lime juice; cook 1–2 minutes more to warm. Taste and adjust seasoning.

Cheese & Garnish

Melt cheese

Preheat the broiler. Transfer the rajas mixture to an ovenproof skillet or shallow baking dish if desired, spreading evenly. Sprinkle the 2 cups shredded Monterey Jack cheese evenly over the top. Place under the broiler 2–4 minutes until the cheese melts and just begins to brown. Alternatively, cover the skillet with a lid on low heat until cheese melts, 3–5 minutes.

Garnish

Remove from heat and sprinkle chopped cilantro and sliced green onions over the melted cheese.

To Serve

Warm tortillas

Warm tortillas on a hot dry skillet, griddle, or wrapped in foil in a low oven until pliable, about 30–60 seconds per side on a skillet or 10 minutes in a 300°F oven.

Serve the rajas de chile poblano immediately from the skillet or transfer to a serving platter. Offer warmed corn or flour tortillas and lime wedges so guests can assemble tacos or enjoy as a cheesy appetizer. Each tortilla can be filled with a spoonful of rajas and folded; provide extra crema or salsa if desired.