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Green Chile Strips |
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Serves: 4
Print this Recipe
(Rajas de Chiles)
Category: Peppers
Makes 4 to 6 servings
Roasted and peeled fresh green chiles cut into strips are called rajas, and are combined with other vegetables, stirred into egg and meat dishes, and used as a garnish. Poblano chiles are the most popular and common chile to be used for rajas, but Anaheims and other large fresh peppers are also prepared in the same way. Here, as is common, the chile strips are briefly sautéed.
4 large poblano chiles, roasted and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
1 tablespoon vegetable oil
1/2 teaspoon salt, or to taste
1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch).
2. Heat the oil in a medium skillet over medium heat and cook the chile strips until shiny and heated through, about 1 to 2 minutes. Season with salt.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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