Many Mexican recipes will call for roasted, peeled, and seeded green chilies. You can use the canned variety, but the flavor of freshly-made is far superior, and it’s such a fun cooking project! As always, it’s easier to see something done that just read about it. The excellent Mexican chef and author, Zarela, has a great video on YouTube showing how to roast and prepare green chilies and make her special dish, ‘Creamy Rice Casserole’. You don’t have to take notes, I’ve included her recipe here! And, as regular readers know, I’m a big fan of what I call ‘The Big Mexican Breakfast’. Chile Strips in Cream is a great addition to this breakfast or brunch, but can also be used as a side dish.


Arroz Con Crema Y Poblanos -
Creamy Rice Casserole with Poblano Chiles
(Recipe from Food from my Heart, Zarela Martinez, Macmillan 1992)

Yield: 6 servings

4 cups water
1 tablespoon butter
2 teaspoons salt, or to taste
2 cups converted rice
2 tablespoons vegetable oil
1 small onion, chopped (about 1/2 cup)
1 garlic clove, minced
2 poblano chiles, roasted, peeled, seeded, deveined and diced
2 cups fresh corn kernels or 1 package (10 ounces)frozen corn kernels, thawed, or 1 can (16 ounces) corn, drained
1 1/2 cups Cream
1/2 pound white cheddar cheese, shredded

Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.Meanwhile, preheat the oven to 350 degrees F (if using a Pyrex baking dish, set the oven at 325 degrees F).
Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add the chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, sour cream mixture, and shredded cheese. Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.

Rajas en Crema – Chili Strips with Cream

Serves 4

2 chile poblanos, roasted, peeled, seeded, and deveined
vegetable oil
1 medium whte or yellow onion, minced
3 medum potatoes, cooked in their skins, peeled, and cubed
1 cup heavy cream
salt and pepper to taste

Cut the chilies into strips and set aside. In a little oil, saute the onion until translucent. Add the chili strips, saute a few minutes, then add the cooked potatoes. Stir gently for a few minutes, to heat through. Add the cream, and heat gently, do not let boil. Season to taste with salt and pepper and serve immediately. (This is a great breakfast dish because the chilies and potatoes can be prepared the day before, and the cream added at the last minute.)