Chicken Fajitas with Rajas con Crema
Chicken Fajitas with Rajas con Crema

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken fajitas with rajas con crema. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Fajitas with Rajas con Crema is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken Fajitas with Rajas con Crema is something that I’ve loved my entire life.

This dish is one of my favorites, roasted peppers in a delicious creamy sauce something different but very delicious. My preference is eating them with a. Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.

To begin with this particular recipe, we must first prepare a few components. You can have chicken fajitas with rajas con crema using 22 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Fajitas with Rajas con Crema:
  1. Take 1/4 cup Vegetable Oil
  2. Make ready 2 tbsp Lime Juice
  3. Prepare 4 Garlic Cloves, Smashed
  4. Prepare 1 tsp Smoked Paprika
  5. Prepare 1 tsp Sugar
  6. Prepare 1 tsp Salt
  7. Make ready 1/2 tsp Ground Cumin
  8. Get 1/2 tsp Ground Pepper
  9. Take 1/4 tsp Cayenne Pepper
  10. Prepare 1 1/2 lb Boneless, Skinless Chicken Breasts (.5 Inch Thick)
  11. Get Rajas con Crema
  12. Get 1 lb Poblano Chiles, Stemmed, Halved and Seeded
  13. Take 1 tbsp Vegetable Oil
  14. Take 1 Onion
  15. Make ready 2 clove Garlic, Minced
  16. Get 1/4 tsp Dried Thyme
  17. Take 1/4 tsp Dried Oregano
  18. Get 1/2 cup Heavy Cream
  19. Prepare 1 tbsp Lime Juice
  20. Make ready 1/2 tsp Salt
  21. Take 1/4 tsp Ground Pepper
  22. Take 1 cup Fresh Cilantro, Minced

Rajas con crema - from The Other Side of the Tortilla. I can see adding chicken and making enchiladas from this basic recipe too, though just served on warmed. Best Chicken Fajitas with Rasas con CremaGood Dinner Mom. meat, salt, cayenne pepper Roasted Poblanos in Cream Sauce (Rajas con Crema)Simply Recipes. white onion, butter, grated Fresas con Crema Strawberries and CreamDaily Dish Recipes. ground cinnamon, Mexican crema. Rajas con crema, a hearty dish made with poblano chiles, onion, crema mexicana and a little bit of cheese, is a favorite in my house.

Instructions to make Chicken Fajitas with Rajas con Crema:
  1. Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
  2. In a medium bowl, add 3 tablespoons vegetable oil, lime juice, pressed garlic, paprika, sugar, salt, cumin, pepper, and cayenne together. Whisk to combine, add the chicken to the bowl and toss to evenly coat. Cover bowl with plastic wrap and allow to marinade at room temperature for 1 hour.
  3. Meanwhile, set an oven rack as close as possible to the broiler element. Slice poblanos chiles in half, remove the stem and seeds, and arrange with the skin-side up onto a baking sheet lined with foil. Some of the chiles may need to be flattened so that they are the same distance from the broiler.
  4. Broil for 7 to 10 minutes until the skin becomes charred, rotating and adjusting the tray so that they char evenly. - Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
  5. Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
  6. Peel away most of the skin from the chiles, and slice into 1/4? wide strips. Remove onions ends, slice in half, then slice onion from pole-to-pole into 1/4? wide strips.
  7. Add 2 tablespoons vegetable oil to a 12? non-stick skillet. Preheat over a high burner until the oil just begins to smoke. Add onions and cook for 4 minutes until they become charred. Cook the pressed garlic, thyme and dried oregano for just 15 seconds. Add the 1/2 cup of cream and reduce for 1-1/2 to 2 minutes until the onions are lightly coated with cream. Add sliced chile, lime juice, salt and pepper to the skillet, mix until evenly coated with cream.
  8. Empty the veggies into the same bowl you used to steam the chiles. Cover with aluminum foil and set on middle rack in the oven.
  9. Use paper towels to wipe out the skillet. Remove the chicken from the bowl and use more paper towels to wipe of some excess, but not all of the marinade
  10. Set skillet over high burner and preheat 1 tablespoon vegetable oil until it begins to smoke. Cook chicken for 4 minutes without moving; until the bottom becomes charred. Flip chicken, cook for 2 minutes until the chicken registers 150?F. Bake for about 10 minutes until chicken internal temperature of the chicken reaches 160?F
  11. Put cooked chicken on cutting board, tent loosely and allow to rest for 5 minutes. Don?t wash the skillet.
  12. Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
  13. When serving, put a few chicken slices in a warm flour tortilla. Put some vegetable mixture, cilantro ontop. Squeeze a lime wedge.

As one friend put it, "anything that comes out of your kitchen at least once a week has got to be good." Rajas are particularly popular in central and Southern Mexico, and. Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. Add corn and chicken base and stir. I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right.

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