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Rajas con Chile Poblano y Queso

Happy Cinco de Mayo! Today is not Mexican Independence Day; Cinco de Mayo commemorates Mexico's unexpected victory over France in the Battle of Puebla on May 5th 1862. It is also a great reason to gather and honor Mexican heritage and Mexican foods.

  • 4 Poblano peppers

  • 1 ear of fresh corn, kernels cut off

  • 2 tablespoons of butter

  • 1 small onion

  • 1/4 of chicken broth

  • 1/2 cup of heavy cream

  • 6 ounces of shredded Galax cheese

Step 1. Roast poblano peppers in 500 degree pre-heated oven until skin is charred and flesh is soft (20 min). Let peppers cool until you can handle them, remove stems, seeds and peel the skin. Step 2. Cook corn in boiling water until soft (about 10 min) Step 3. Heat butter in a saucepan over medium heat; cook and stir onion until soft (5 to 10 minutes). Add poblano pepper strips and corn, sautee for 5 minutes, add chicken broth and cook for 3 minutes. Reduce heat to medium-low and stir in cream and Galax; simmer until cheese melts, about 5 minutes.


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