One of my all-time favorite Mexican foods is Rajas. They’re mild Poblano peppers, roasted, cut in strips, and in the case of Rajas con Crema, they’re simmered for a few minutes with a little cream. They’re fabulous and rich and if you can imagine the mild, smoky poblanos simmered in cream, you’ll start to wrap your mind around Rajas. The dish is traditional in Central and Southern Mexico, although I have a few fun twists for this version.
Old School Chile Rellenos
Old School Chile Rellenos have always topped my list of favorite Mexican or Southwestern meals. A mild poblano, artfully stuffed with cheese, dipped in an egg batter, fried and served over a bed of sweet/sour tomato sauce is something I crave to this day. I absolutely adore these Old School Chile Rellenos and think you will, too!