CREAMY RAJAS WITH MUSHROOMS

This recipe for creamy slices with mushrooms is the perfect garnish to accompany

your dishes, although it also works as a main course if you serve it with toast or tortillas. As if that were not enough, this dish is very easy to prepare. You will love these poblano rajas!

CREAMY RAJAS WITH MUSHROOMS

Ingredients

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6 Portions

5 Poblano chiles2 tablespoons sea ​​salt, for the chili peppers2 tablespoons vegetable oil1/4 cups onion, finely chopped1 tablespoon garlic, finely chopped1 1/2 cups mushroom, In rooms1/2 cups yellow corn, canned, without liquid1 1/2 cups sour cream1/2 cups milksaltpepper1/2 cups panela cheese, in cubes

Preparation

Grill the poblano peppers on a grill over direct heat and stir constantly until all parts have turned dark. Once they change color, place the chiles in a plastic bag and add the sea salt until completely covered. Then refrigerate for 15 minutes so that the chiles "sweat" and it is easier to remove the skin.After the resting time, clean the chiles with the help of a knife to remove the skin, if necessary place them under the stream of cold water. Once clean, open vertically, remove the seeds and veins, and cut the slices half a centimeter thick. Reservation.In a frying pan with hot vegetable oil, sauté the onion and garlic until they are shiny. Then add the mushrooms, leave over medium heat and cook until they begin to reduce in size. Add the poblano pepper slices and the corn kernels; cook for 3 more minutes.Lower the heat and add the sour cream and milk, season with salt and pepper; cook for 6 more minutes. Add the panela cheese, mix, cook for 2 more minutes and remove from the heat.Serve immediately and accompany with freshly made tortilla chips.

https://us.kiwilimon.com/recipe/side-dishes/creamy-rajas-with-mushrooms