Rajas de Chiles (Roasted Poblano Peppers with Onions)

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23 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.