Poblano Rajas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6-8 poblano chiles
1 Tbsp. olive oil
1 large onion, sliced
3 medium tomatoes, chopped
1 cup light sour cream
10 oz. Monterrey Jack cheese, grated


Roast, peel, stem, and seed the peppers and cut into strips. In a non-stick pan, saute the onion in olive oil over medium heat until transparent. Add the tomatoes and continue to cook 2-3 minutes or until softened. Add the pepper strips and cook slowly for another 2-3 minutes. Thirty minutes before serving, stir in the sour cream.

Place the mixture in a serving/baking dish, and top with the grated cheese. Bake at 325F until bubbly and the cheese has melted, about 20-25 minutes. Serve immediately.