2019 December Board Book

Rajas con Crema Prep time: 15 minutes Cook time: 1 hour, 15 minutes Servings: 4-6 5

poblano or pasilla peppers 1/4 cup, plus 1 tablespoon, vegetable oil, divided 2 cups thinly sliced white onion 1/2 teaspoon salt, to taste, plus additional (optional) 1

cup Real California Mexican crema agria or sour cream cup white corn (fresh, frozen or canned and drained)

1

1/2 cup chicken or vegetable broth 3

cups shredded Real California Oaxaca cheese corn tortillas

Rub peppers with 1 tablespoon oil. In medium saucepan, cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes. Rub charred skin from peppers. Remove stems and seeds. Cut peppers into 1/4-inch strips. Set aside. In large saucepan over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until tender, 5-6 minutes. Add peppers and 1/2 teaspoon salt; cook, stirring occasionally, until peppers and onion are tender, 5-6 minutes. Add crema, corn and broth; bring to simmer. Reduce heat to maintain simmer and cook, stirring occasionally, until liquid is thickened and saucy, about 20 minutes. Add cheese, stirring until melted, and additional salt, to taste, if desired. Serve with tortillas. Substitution: Canned roasted poblano strips (2 3/4 cups, drained) can be used in place of fresh peppers.

#14937 Source: Real California Milk