Rajas con crema (creamy smoked poblano dip)
“Rajas con crema is comfort food for me; it is simple and tasty. ‘Rajas’ means ‘strips’. It’s a very traditional dish from the central region of Mexico, and a staple of any taquiza (taco buffet).”
Ingredients
- 500g large poblano chillies
- 2 tbs vegetable oil
- 1 large onion, thinly sliced
- 300ml thickened cream
- 100g mozzarella
- Corn chips, to serve
Method
1.Using tongs, hold chillies directly over an open flame on a gas stove or barbecue grill, blackening and blistering the skin on all sides. Keep turning until entire chilli is charred, about 8-10 minutes. Be careful, as you don’t want the chilli to be overcooked; you just need to loosen the skin for peeling.
2.Transfer chillies to a medium heatproof bowl and cover with plastic wrap, or use a large airtight container with a lid. Stand for 40 minutes or until cooled. This steams the chillies, making the skin come off easily. Discard charred skin and seeds. Slice chillies into long strips and set aside.
3.Heat the vegetable oil in a deep, medium frypan over medium heat. Cook the onion, stirring occasionally, for about 7 minutes or until translucent and starting to caramelise.
4.Stir through chilli and cook, stirring occasionally, for another 2 minutes. Reduce heat to low and pour in the cream. Gently stir to combine. Simmer very gently, stirring occasionally, for 5 minutes. Add cheese and stir constantly for 1 minute until cheese is melted and sauce becomes creamy.
5.Season with salt flakes and freshly ground black pepper and serve with corn chips.