In Mexico, rajas means "strips", and even though it's not explicitly mentioned in its name, it refers specifically to strips of poblano peppers. This is a quick and tasty dish to whip up in a moment to accompany other
Mexican dishes.
Serves 4 people as part of a larger meal
Roast poblano peppers over an open flame, turning them to evenly blacken the. Remove from heat and immediately cover (I place the peppers on the countertop and cover with an upturned bowl). Let them cool for 5 minutes. During this time, the heat inside the peppers will let them steam a bit and make the blackened skins easier to remove.
Once cooled, but not cold, peel of the skins with your fingers. Don't be overly fussy. A few bits of leftover black or unblackened skin are fine. Resist the urge to wash them as you will wash away some of the nice smokey flavor. Pull out and discard the stem and cut the peppers into 1/4 inch strips.
Add the poblano strips and the Mexican Crema or sour cream to a small pot. Heat the peppers and cream over medium heat for a few minutes until some of the moisture evaporates and the cream thickens into a nice glistening sauce that evenly coats the peppers. Salt to taste. Serve alongside other
Mexican dishes.