On Thu, 22 Oct 2009 17:52:51 -0400, Cooking Affair
> wrote:

>On Sun, 18 Oct 2009 07:49:25 -0700, koko > wrote:
>
>>On Sat, 17 Oct 2009 13:23:16 -0700, "Paul M. Cook" >
>>wrote:
>>
>>>So I harvested 40 really nice poblanos today, half red and half green.
>>>Shame to eat them they are so pretty. So ideas please. Anything but
>>>rellenos as that is for dinner tomorrow. It would be nice to showcase the
>>>red ones since they look so nice.
>>>
>>Roast, peel and seed them. In a skillet cook some minced onion until
>>translucent, add some minced garlic then some corn; creamed or kernel,
>>which ever you prefer.
>>Add a little half and half or cream and the poblano strips. Then add
>>some grated cheese of your choice, I like Monterey Jack or Parmesan
>>depends on my mood. Place on low heat and simmer watching it closely
>>to melt cheese and thicken the sauce.
>>
>>There ya' go.
>>
>>koko
>
>A new way for having rajas - poblano strips. I'll try your recipe this
>weekend.
>
>Thanks koko.

How do you make your rajas? I'd like to learn variations of it as I
like it so much.

This is the recipe I got from my niece's grandmother who lives in
Mexico City. I suppose it's like a lot of recipes, there are as many
variations as there are cooks.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/19