Bell Pepper Rajas Recipes

Steps:

• Cut bell pepper strips crosswise in half. Arrange close together in ungreased broilerproof pie pan, 9x1 1/4 inches, or round pan, 9x2 inches. Sprinkle with cheese, olives and red pepper.
• Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Steps:

• Cut bell pepper strips crosswise into halves.
• Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
• Sprinkle with cheese, olives and red pepper.
• Set oven control to broil.
• Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

Steps:

• Cut bell pepper strips crosswise in half. Arrange close together in ungreased broiler-proof pie pan, 9 by 1 1/4 inches, or round pan, 9 by 2 inches. Sprinkle with cheese, olives and red pepper. Set oven control to Broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted. This recipe yields 6 appetizer servings.

Steps:

• Prepare grill.
• Secure each onion slice horizontally with a wooden pick and brush both sides with oil. Season onion slices with salt and pepper and grill with chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until soft and charred, about 20 minutes. Wearing rubber gloves, peel, seed, and devein chiles. Peel bell peppers and discard seeds and ribs. Cut chiles and bell peppers into strips.
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skin.
• In a small heavy skillet dry-roast oregano over moderate heat until fragrant and beginning to brown, shaking skillet occasionally, about 2 minutes. In a bowl mash together oregano, garlic, and salt to taste. Add onion slices, separated into rings, chiles, and bell peppers and toss to combine well.