Introduction

Rajas con Crema is a beloved Mexican dish that pairs beautifully with grilled meats or as a filling for tacos. Using the Arteflame grill, you can roast your Poblano peppers to perfection, bringing out their smoky depth. The flat cooktop griddle ensures even heating, while butter gives everything a rich, irresistible flavor. Get ready to make an authentic, delicious side dish that will impress your guests!

Ingredients

• 4 large Poblano peppers
• 1 white onion, thinly sliced
• 2 tablespoons butter
• 1 cup Mexican crema
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Oaxaca or Monterey Jack cheese
• 1 clove garlic, minced

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and let the fire burn for about 20 minutes until the cooktop is hot.

Step 2: Roast the Poblano peppers

1. Place the Poblano peppers directly on the hottest part of the Arteflame flat top griddle.
2. Turn them occasionally until the skin is blackened and blistered on all sides.
3. Once roasted, place them in a bowl and cover with a towel for 10 minutes to steam.

Step 3: Prepare the peppers

1. Peel off the charred skin from the peppers.
2. Slice the peppers into thin strips, discarding stems and seeds.

Step 4: Sauté the onions and garlic

1. Add butter to the flat cooktop and place the onions and garlic onto the grill.
2. Cook them until softened and slightly caramelized.

Step 5: Combine everything

1. Add the sliced peppers to the onions and mix well.
2. Stir in the Mexican crema, salt, and black pepper.
3. Top with shredded Oaxaca or Monterey Jack cheese and let it melt.

Step 6: Serve and enjoy

1. Remove from the grill and serve hot.
2. Enjoy your delicious Mexican-style Rajas con Crema!

Tips

• If you prefer a spicier dish, add a sliced jalapeño while sautéing the onions.
• Use freshly made Mexican crema for the best taste.
• Roasting the peppers until the skin is fully charred ensures easy peeling.
• Keep the Poblano peppers in a covered bowl after roasting to help loosen the skin.
• Moving the onions to a cooler area of the cooktop prevents burning while the peppers roast.

Variations

1. Cheesy Rajas: Add extra cheese, such as queso fresco or cotija, for extra creaminess.
2. Spicy Rajas: Mix in sliced serrano or habanero peppers for extra heat.
3. Chicken Rajas: Add grilled shredded chicken for a heartier version.
4. Chorizo Rajas: Cook chorizo on the flat top and mix it into the Rajas for extra smokiness.
5. Vegan Rajas: Use dairy-free butter and coconut cream instead of crema and cheese.

Conclusion

Rajas con Crema is a fantastic Mexican side dish that brings together smokiness, creaminess, and savoriness. Using the Arteflame grill ensures that every component is cooked perfectly, while butter enhances the flavor. This dish pairs magnificently with grilled meats, tacos, or as a topping for tostadas. Try it today and elevate your grilling game!

Best pairings

• Grilled carne asada
• Fresh corn tortillas
• Mexican-style rice
• Charro beans
• Smoky grilled shrimp
• Micheladas or margaritas