Raja Con Queso

Poblano pepper; image taken from the internet

Saturday morning cooking shows are not good for our family!

Almost without fail, someone in our house sees a dish being made that seems so appealing.

Then, we all want it.

But we weren't really paying attention enough to know what was going on.

We were only paying enough attention to know that it looked good!

It happened again this past Saturday.

We all saw something that looked amazing . . .

but didn't know what it was called . . .

or the name of the show . . .

or the name of the chef . . .

or really what all was put into the dish.

But we knew enough to start; sort of!

In the middle of cooking, my boy cherub did some internet research and found what we were looking for!

Or should I say, what we were in the middle of making!

This is SOOOOO  yummy!

It's great stuffed into corn tortillas,

or scooped up with corn chips,

or tortillas filled with cooked chicken and rolled up tight, then pour this over the top,

or, like today for lunch, topping grilled chicken with this amazing sauce, and serve with Spanish rice!

I love recipes like this!

True confession:  I didn't have a recipe at first -- so I just started putting things into a pan, not measuring anything.  You can do the same thing!  All you're wanting is to end up with a hearty filling.  However, if you want it a bit thinner, just add more liquid!

Rajas Con Queso

2 poblano pepper, roasted and peeled, sliced*
2 ear of corn, cut off the cob
1/2-1 onion, chopped
1 TBSP olive oil
1/2 cup Mexican Crème (or substitute sour cream)
1 cup heavy cream (you could substitute half and half)**
1 cup shredded Monterrey jack cheese (or pepper jack cheese)

Preheat oven broiler.  Place the poblano peppers on a foil lined baking sheet.

Place pepper under the broiler and cook until most of the pepper skin is black.  Turn the chilies over during cooking to roast all sides. 

Place the peppers in a ziplock bag or paper sack and seal.  Let them rest for about 20 minutes.  Then remove the blackened skin, cut off the tops and remove seeds.  Slice the peppers into bite sized pieces.

Heat olive oil in a large skillet or cast iron skillet.  Add the onions and cook just until they begin to turn translucent.  Add the corn and continue cooking to get a little browning on the onion and corn.  Add the chopped peppers.

Stir in the heavy cream and cheese.  Stir until the cheese melts.  Remove from the heat and add the sour cream and stir until smooth.

*I didn't have poblano peppers to use, so I substituted roasted green chilies from my freezer.  Poblano peppers do not have heat like green chili peppers do.  You could also use canned green chilies if you didn't want to mess with the roasting of peppers.

**If you desire the mixture to be a bit thinner, add a bit more cream and stir until desired consistency.