I got my inspiration for this recipe from the blog, Chili Pepper Madness. It looked so creamy and delicious, I had to give it a try. I'm happy to report this version is equally creamy and saucy, without being inflammatory or sleep-inducing.
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream. It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas, or taco parties, with tinga, mole, chicharron, and papas con chorizo.
We ate this over a bed of brown jasmine rice, and would be terrific in a corn or gluten free tortilla. You could also eat this as a really decadent side dish, or in a vegetable fajita bowl! I even did my signature good-food-happy-dance when I tried this. You can't go wrong when you make it!
Ingredients:
1 cup raw cashews, soaked
1 1/2 cups unsweetened, unflavored almond milk
1 clove of garlic
1 tsp apple cider vinegar
Juice of 1 lemon
1 tsp fine sea salt
4 Poblano peppers
1 yellow onion, thinly sliced
2 tbsp. Extra Virgin olive oil
1 tsp Ancho chili powder
1/2 tsp Mexican oregano
1/4 tsp fresh cracked black pepper
Heat your oven to broil and set 4 poblano peppers on a large baking sheet with plenty of room in between. Bake on the middle rack of the oven for 8 minutes. Remove and carefully turn each pepper over. Pop back in the oven for another 8 minutes. Remove again and carefully transfer the hot peppers to a sealable bowl or dish. Cover and allow to cool for at least an hour, or until the peppers are cool to the touch.
While your peppers cool, combine the raw cashews, almond milk, garlic clove, apple cider vinegar, lemon juice, and sea salt in a high-speed blender until smooth and creamy. Transfer to an airtight container and store in the fridge for up to 7 days. You can make this sauce in advance if you know you're going to be eating it later in the week.
Once the peppers are cool to the touch, remove the skin, stems, and most or all of the seeds. Slice each pepper into strips and set aside.
Heat a large cast iron skillet over medium heat. Add the olive oil and sliced onions. Sauté for 5-7 minutes, or until the onions get a little bit of char or caramel on them. Add the poblano strips and cook for another 2-3 minutes.
Add the cream sauce, chili powder, oregano, and fresh cracked black pepper. Stir thoroughly to combine and heat the sauce for about 5 minutes, stirring frequently. Remove from the heat before the sauce starts seizing up. If it feels to thick, thin it out with a little bit more almond milk. Serve immediately, and store leftovers in the fridge for up to a week!