{"id":6879,"date":"2025-10-08T17:06:22","date_gmt":"2025-10-08T17:06:22","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6879"},"modified":"2025-10-08T17:06:22","modified_gmt":"2025-10-08T17:06:22","slug":"rajas-con-queso-y-elote-%f0%9f%94%a5","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6879","title":{"rendered":"Rajas con Queso y Elote \ud83d\udd25"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients :<\/h1>\n

4 large poblano peppers<\/strong><\/p>\n

2 tbsp butter<\/strong> (or oil)<\/p>\n

\u00bd white onion<\/strong>, sliced<\/p>\n

2 cloves garlic<\/strong>, minced<\/p>\n

1 cup corn kernels<\/strong> (fresh or canned, drained)<\/p>\n

\u00bd cup Mexican crema<\/strong> (or sour cream)<\/p>\n

\u00bd cup milk<\/strong> (adjust for desired creaminess)<\/p>\n

1 \u00bd cups melting cheese<\/strong>, shredded (Oaxaca, Chihuahua, or Monterey Jack)<\/p>\n

Salt & pepper<\/strong>, to taste<\/p>\n

(Optional) 1 chicken bouillon cube<\/strong> for extra flavor<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

Instructions:<\/h1>\n

1. Roast the poblanos<\/h4>\n

Place the poblanos directly over a gas flame or under the broiler until charred on all sides<\/strong>.<\/p>\n

Transfer them to a plastic bag or bowl, cover, and let steam for 10 minutes<\/strong>.<\/p>\n

Peel off the charred skin, remove seeds and stems, then slice into thin strips (rajas<\/strong>).<\/p>\n

2. Saut\u00e9 the vegetables<\/h4>\n

In a large skillet, melt butter<\/strong> over medium heat.<\/p>\n

Add the onions<\/strong> and saut\u00e9 until translucent (about 5 minutes).<\/p>\n

Stir in garlic<\/strong> and cook for another 30 seconds.<\/p>\n

3. Add the poblanos & corn<\/h4>\n

Mix in the poblano strips<\/strong> and corn kernels<\/strong>.<\/p>\n

Season with salt<\/strong>, pepper<\/strong>, and (optional) bouillon cube<\/strong>.<\/p>\n

Cook for 3\u20134 minutes to blend flavors.<\/p>\n

4. Make it creamy<\/h4>\n

Lower the heat and add Mexican crema<\/strong> and milk<\/strong>.<\/p>\n

Stir until smooth and slightly thickened (don\u2019t let it boil).<\/p>\n

5. Add the cheese<\/h4>\n

Sprinkle in the melting cheese<\/strong> and stir until it\u2019s fully melted and creamy.<\/p>\n

Taste and adjust seasoning.<\/p>\n

Serving Suggestions<\/h3>\n

Serve hot with warm tortillas<\/strong> or over rice<\/strong>.<\/p>\n

Great as a side dish for grilled meats, tacos, or fajitas<\/strong>.<\/p>\n

Garnish with extra cheese or chopped cilantro for color.<\/p>\n

Tip<\/h3>\n

For a smoky touch, add a spoon of chipotle in adobo<\/strong>.<\/p>\n

For a lighter version, replace crema with evaporated milk<\/strong> and skip butter.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients : 4 large poblano peppers 2 tbsp butter (or oil) \u00bd white onion, sliced 2 cloves garlic, minced 1 cup corn kernels (fresh or canned, drained) \u00bd cup Mexican crema (or sour cream) \u00bd cup milk (adjust for desired creaminess) 1 \u00bd cups melting cheese, shredded (Oaxaca, Chihuahua, or Monterey Jack) Salt & pepper, […]<\/p>\n","protected":false},"author":1,"featured_media":6881,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t