Rajas con Crema Roasted Pepper Cream

Place poblano peppers directly over an open flame on a gas stove, under a broiler, or on a hot comal or griddle. Roast, turning occasionally with tongs, until the skin is completely charred and blistered on all sides. This usually takes about 10-15 minutes.

Immediately transfer the roasted peppers to a bowl and cover tightly with plastic wrap, or place them in a sealed plastic bag. Let them steam for 10-15 minutes. Once cooled enough to handle, carefully peel off the charred skin, remove the stems, and deseed the peppers. Slice the peeled peppers into 1/4-inch wide strips, known as 'rajas'.

In a large skillet or pot, heat the corn oil over medium heat. Add the thinly sliced white onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the prepared poblano rajas to the skillet with the onion and garlic. Stir well to combine all ingredients. Pour in the heavy cream and milk, then add the vegetable bouillon powder, salt, and black pepper. Stir everything together gently.

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Reduce the heat to low and let it cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully. If using, stir in the shredded Monterrey Jack cheese until it is melted and smooth.

Taste the Rajas con Crema and adjust the seasoning as needed, adding more salt or pepper if desired. If the sauce is too thick, you can add a splash more milk or cream to reach your preferred consistency. Serve hot.

Enjoy this versatile Rajas con Crema as a delicious side dish, a flavorful filling for tacos, quesadillas, or enchiladas, or even as a topping for sopes or tostadas. Garnish with fresh chopped cilantro if you like.