Rajas in Mexican cooking generally refers to strips of green chile. Here, onions, chiles, and bell peppers are grilled or broiled to make a colorful side dish combining sweet and spicy flavors. The Crema version is richer and quite different, but equally delicious.
Makes 6 servings (5 1/2 cups)
To Broil: Arrange onion slices by single layer in shallow pan and brush with about 3 tablespoons oil. Broil 15 to 20 minutes or until tender and charred, turning once. Transfer to saucepan. Place chiles and bell peppers in the same shallow pan. Broil 15 to 20 minutes, turning only once or until blistered and charred on both sides. Skin, core and seed chiles and bell peppers and cut into strips. Add to onions, heat through and serve with meat or chicken.
For Rajas con Crema: Add 1/2 cup half-and-half cream and 1/2 cup grated feta to the warmed onion-chile combination in saucepan. Heat slowly, mixing until everything is coated and creamy.
* May substitute four 4-ounce cans whole green chiles for the fresh chiles. Cut chiles into strips, add to grilled or broiled onions and bell peppers and heat through.
Reprinted with permission from the National Onion Association.