Rajas mean strips, which in Mexican cooking generally refers to strips of green chile! This version of this classic adds the delicious element of onion to the mix.
Strips of onions, chiles and bell peppers that you can grill or broil to make a colorful Rajas side dish with a delightful combination of sweet and spicy flavors.
The Crema version is richer and quite different, but equally delicious.
Recipe and image provided by the National Onion Association.
- 3 large onions
- 1 lb. whole mild fresh chiles (such as poblano or Anaheim)
- 1 medium red bell pepper or 1-pint mini sweet bell peppers
- Olive or vegetable oil
*For Rajas con Crema
- Add 1/2 cup half-and-half cream
- Add 1/2 cup grated feta
- 1 Cut onions crosswise into 1/2-inch thick slices.
- 1 Place whole chiles and bell peppers on rack over medium coals. Grill for 10 to 15 minutes, until blistered and charred on all sides. Turn as needed.
- 2 Place chiles and bell peppers in a bowl and cover for 5 minutes. Meanwhile, put onion slices on grill, brush with oil and grill 10 to 15 minutes, or until charred on both sides.
- 3 Peel off and discard as much skin as possible from chiles and bell peppers. Cut out cores and discard seeds. Cut into 1/2-inch wide strips.
- 4 Separate roasted onion slices into rings and combine with chile and bell pepper strips. Serve with grilled meats or chicken.
- 1 Arrange onion slices by a single layer in shallow pan and brush with about 3 tablespoons oil. Broil 15 to 20 minutes or until tender and charred, turning once.
- 2 Transfer to saucepan. Place chiles and bell peppers in the same shallow pan. Broil 15 to 20 minutes, turning only once or until blistered and charred on both sides.
- 3 Skin, core and seed chiles and bell peppers and cut into strips. Add to onions, heat through and serve with meat or chicken.
*Rajas con Crema
- 1 dd 1/2 cup half-and-half cream and 1/2 cup grated feta to the warmed onion-chile combination in a saucepan. Heat slowly, mixing until everything is coated and creamy.