End of Season Anaheims (Call Me A Whimp)

Feature Photo chiles

Feature Photo chiles

My plants this summer were beautiful, bountiful. Chiles galore. Anaheims and jalapenos. We made Guacachile all summer long and put it on everything... (See, my March 15, 2012 Post). The jalapenos I canned (Escabeche – see, August 3, 2012 Post). Even though my chile plants are perennials (so they say….), they’re at a point where the output isn’t what it was in the summer. So I did one last big harvest and began cooking. I made more Escabeche with the jalapenos – carrots – onion – garlic and I roasted and froze most of the Anaheims. The thing about roasting is you really gotta do it on the flame. It just is way way better than roasting under the broiler – I’m sorry but it’s true. I roasted for two evenings and one morning. I peeled and froze a few dozen. I saved out about 10 chiles to make the ultimate, deliciously decadent, Rajas con crema. Seriously. If you’ve never had this “side dish” – you must. Once you eat it (if made properly) you will want to fill a pool with it and dive in. Rajas con crema is truly one of the most delicious things I have ever eaten. And it’s very versatile. You can serve it as a ‘side dish’ or as a taco or tamale or omelet filling. You can throw it on top of burgers. You can serve it with chips or tortillas. Traditionally, Rajas con crema is made with Poblanos. I have Anaheims. They’re mild…. I love mild…. Here’s how the delicious, best, wonderful, you’ll love it Rajas con crema!



1 large white onion

2 pounds of Poblano chiles – I use Anaheims – call me a whimp. Maybe 10 or more chiles

2 Tbsp butter or oil

¼ cup vegetable or chicken broth

½ tsp salt ½ cup Mexican crema, crème fraiche, or cream or half & half

½ cup grated Monterey Jack Cheese (optional)

½ cup milk (or less and only if needed)

Tortillas for serving


Roasting the Peppers...

Using tongs hold each individual chile over the flame and char the outside. You want the chile to be spotted black/brown. Wrap the chiles in a dishtowel or put in a plastic container with a lid or in a plastic bag that you close. The purpose of this step is to steam the chile so that the skin peels off easily. After you char and put in the container of your choice for cooling, use your fingers and rub off the skin. DO NOT RINSE THE CHILES as rinsing takes away the flavor of the chile. It’s ok if some black/brown flecks remain.

Roasted and peeled

Roasted and peeled

Once peeled, cut open the chile, remove the core and seeds and stem. Sliced into strips from ¼” wide or wider and about a couple inches or more long.

Cutting the Onion

Cut the onion from root to tip in ¼” slices.

Heat the butter/oil in a large skillet on medium heat. Add onions and cook until translucent and edges are turning brown.

Putting it all together

Add the chile strips and cook for a minute or so.

Sprinkle the chile/onion mixture with the salt

Add the broth and Mexican Crema and the milk or half & half.

Let this all cook for several minutes until the chiles are cooked through and the sauce is bubbly and reduced. Sprinkle in the jack cheese. Stir until the cheese is melted into the sauce. (or skip the cheese)

Serve. Oh my...

Rajas in pan

Rajas in pan

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