Hearty green poblanos are sliced and sautéed with onions and seasoning to make the ultimate game day appetizer. Served warm over crisp tortilla chips and a glass of Kendall-Jackson AVANT Sauvignon Blanc, this rajas de poblano recipe is sure to be a hit with football fans.
From scrambled eggs, over burgers, on nachos and used to top tacos these rajas can be made in advanced and store in the fridge, in a tightly covered container for up two days until ready to use.
The word “rajas” means “strips” in Spanish.
Remove the seeds for a milder version or add a cup of cheese to make a cheesy version. If you cannot find poblanos, Anaheim chiles can also be used. Look for firm poblano to the touch and store them on the countertop, never in the fridge.
- 4 poblano, halved, seeds removed and sliced
- 1 onion, sliced
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Heat oil in a large nonstick skillet over medium-high heat. Add sliced poblano strips and onions. Sauté until poblanos are softened, but still crisp about 10 minutes. Season with cumin, salt and pepper and serve warm over tortilla chips.