This dish is very popular in Mexico. Usually served as a filling on corn or wheat tortillas or as a side dish. The name ‘Rajas’ literally means strips, as the chillies are cut into long strips of about 1 cm wide and then mixed with cream and cheese. It also makes a great meatless meal!
The original recipe calls for Poblano chillies, but as these are not available in South Africa, I have adapted the recipe to use our canned whole green chillies (Which are already cleaned from skin and seeds – so half the work is already done!!).
2 Tbs of Butter
1 Large Onion. Sliced into half moon strips.
1 Can Whole Green Chilles. Drained, rinsed under cold water and slice into strips.
1 Cup Canned Whole Corn Kernels. Drained.
250ml Sour Cream. Room temperature to avoid curdling
1/2 Cup White Mild Cheddar Cheese.Coarsely Shredded.
A Pinch of Salt
* If you are looking for extra heat, add a few Sliced Jalapeño Chillies
1. In a deep skillet, melt the butter on a medium-low heat.
2. Add the onion and cook until it starts to change color and caramelize. It should be slightly transparent and a little brown.
3. Add the chilli strips (rajas), stir to coat well with the remaining butter, and cook until the rajas are warm and a little wilted.
4. Stir in the corn.
5. Add the cream and stir.
6. Cook for about 2-3 minutes and then reduce the heat to low.
7. Add the cheese, it should melt slowly and not be gooey, and it should be barely visible once incorporated. The cheese really more of a bonding agent so the cream doesn’t get soupy.
8. Once the cheese starts to melt, turn your burner as low as it will go, just so it is on to keep the rajas warm.
9. Check seasoning and add salt as necessary.