Rajas Poblanas

This is my new favorite side dish.

Don't you just love it 

when

you discover a new dish?

This dish is amazing!!

It goes well with

anything.

I love how the combinations come together.

its

smokey and creamy  

a little

charred and spicy

oh oh so good!

takes just a little work.

but, 

oh so worth it.

Rajas Poblanas

1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.