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TCP Kitchen

Perfect Potluck

Dishes so good you’ll be tempted to eat them en route

Iliana de la Vega, esteemed owner of the Austin restaurant El Naranjo, shares her ultimate potluck dish: “Rajas poblanas (poblano strips) is a vegetarian dish that goes beautifully with grilled meats or fish but also with rice and pasta. You can make tacos with it or even use the rajas as a filling for quesadillas and omelets.”

Rajas Poblanas

6 poblano chiles, seeds and veins removed
1 tablespoon canola oil
1 white onion, julienned
1 cup crema Mexicana
Salt, to taste
Corn tortillas

Cook’s tip If crema Mexicana is unavailable where you shop, making your own is simple. Combine 1 cup heavy cream, 1 cup sour cream, 1 teaspoon salt and 1 tablespoon lime juice, and stir until smooth.

1. Preheat broiler. Place poblanos on a baking sheet. Roast under broiler, carefully flipping with tongs until charred on all sides, about 5 minutes. Place charred poblanos in a bowl and cover with plastic wrap until cooled enough to handle, about 15 minutes.

2. Remove skin from chiles. Slice them lengthwise into strips 1/2 inch thick.

3. Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft; do not brown.

4. Add the chile strips (rajas) and the crema Mexicana. Cook the chile mixture until heated through, about 5 minutes. Season with salt.

5. Serve immediately with warm corn tortillas.

Serves 6.

April 2024 Recipe Contest