Creamy Rajas
Mesa Mexicana
Creamy Rajas
Mesa Mexicana
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1/4 cup olive oil 2 medium onions, halved and cut into 1/4 inch slices lengthwise 4 medium red bell peppers, roasted, peeled, seeded and julienned 4 medium poblano or pasilla chiles, roasted, peeled, seeded and julienned 1 cup heavy cream 3/4 cup grated manchego or Monterey Jack cheese 2/3 cup grated Cotija, Romano or Parmesan cheese Directions: Heat the oil in a large skillet over medium heat. Sauté the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately. Goes well with grilled meats, potatoes or eggs. Serves 6. |