Rajas (Roasted Poblano Chiles)

Photo: Roasted Poblano Chiles
Rajas can be served as a side dish or as a condiment for soups and stews but they also make a delicious addition to enchiladas. When handling chiles, use gloves or rub oil over your hands to avoid burning.
1 – 1½ cup
  • 6 poblano chilies (about 1 pound)
  • Safflower oil + 1 Tablespoon
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tablespoon fresh oregano or 1 teaspoons dried
  1. Preheat oven to 425°.
  2. Rub whole poblanos with safflower oil. Place on a baking sheet. Roast 30-45 minutes or until charred on all sides, turning at least once. Transfer to an airtight container, cover and let steam 15 minutes.
  3. Rub off skin and de-seed. Slice lengthwise into ¼" strips.
  4. Heat 1 Tablespoon safflower oil in a large sauté pan over medium heat. Add onions and cook 5-7 minutes, or until golden brown and soft.
  5. Add garlic, oregano and poblano and sauté for about 3-4 minutes.
  6. Season with salt and pepper if desired. Serve as a side dish or condiment or use as an addition to enchiladas. Enjoy!