• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Rajas with Corn and Squash

    The smell of crackling Poblano pepper that permeates a Mexican home can only mean one thing, rajas are in the making.  These spicy chile strips, usually prepared with a medley of vegetables such as corn and squash are bound by creamy clumps of gooey Panela cheese.  Serve it as a side dish or wrap it in a warm corn tortilla for a hearty, vegetarian lunch.


    Ingredients
    2
    tablespoons
    Olive Oil
    1/4
    cup
    white onion, chopped
    3
    large Poblano Chiles, skins seeds and veins removed, roasted, chopped in strips
    1
    large Mexican squash, chopped
    1
    cup
    yellow corn
    1
    teaspoon
    chicken bouillon seasoning powder
    6
    ounces
    panela cheese, crumbled
    *
    pepper to taste
    Directions
    Heat oil in a large skillet over medium heat. Sauté onion until tender and translucent; about 5 minutes. Add Poblano chile strips, squash corn, and chicken bouillon powder and cook for an additional 12 minutes. Add pepper to taste. Sprinkle with cheese, cover and set aside.

    The base number of servings for this recipe is 6
    OK

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