Why does it take me so long to state the obvious? I mean, I make roasted Poblano peppers practically every day. Doesn’t everyone do this?
Once you learn how easy it is to roast chiles, you will become an immediate expert and fan. Roasted chiles will be working their way into your soups, stews, sandwiches, salsas, and maybe even your morning smoothie (oops, too far? Yeah, dial it back. But, they are so good!)
Rajas de Chile are Roasted Peppers with Onions
Translated, rajas de chile simply means slices of chile. So, as you can tell by their simple name, this is an every day food. I make them when we have steak, roasted chicken, or burgers. If any of the rajas are left over, (As if!) they will go immediately into a quesadilla.
Think of rajas like a relish or salsa, but some people serve them as if they were a vegetable. Chiles are loaded with vitiamin C, so in a way they really can be a vegetable side dish.
This is a very basic recipe for rajas de chile, but you can definietly develop your own style and way to prepare them. You can add mushrooms, green onions, or sliced garlic while you are sauteeing the peppers. Or you can leave out the carrots and onions all together, and just enjoy the full flavor of sauteed, roasted peppers.
You can even opt to puree the sauteed rajas for a smooth sauce for fish or shrimp. Once you have the roasting done, and the sauteeing complete, you have an incredibly versatile condiment that makes any meal special.
Roasted Poblano Peppers are Incredibly Versatile
My absolute favorite way to eat rajas de chile is in queso fundido, which is similar to a cheese fondue. Once the chiles are sauteed, I leave them in the pan, and place a brick of white melting cheese on top (Monterrey Jack works well.) I pop the entire pan (make sure it is oven proof!) into a warm oven until the cheese melts, add toasty flour or corn tortillas on the side and voila! A delicious warm melty cheese appetizer or meal to share with guests around the table.
I think I will post the queso fundido recipe next. It’s another ranch house standard recipe that is just too easy for words.Print
Rajas de Chiles (Roasted Poblano Peppers with Onions)
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Salsa
- Method: Stovetop
- Cuisine: Mexican
2–3 tbsp. olive oil (30-45ml)
1 large onion, sliced
1 carrot, peeled, and julienned
4 fresh chile Poblano, roasted, peeled, seeded and sliced (see recipe technique)
Salt and pepper to taste
Heat the olive oil in a medium sized skillet. Add the onions and carrots, and allow to sautee for about 5 minutes over medium heat, until they are lightly browned. Add the sliced Poblano peppers, and sautee for another 2-3 minutes. Season with salt and pepper.