Roasted Poblano Chiles with Onion Rajas

Roasted Poblano Chiles with Onion Rajas

1 Review
From: EatingWell Magazine, May/June 2015

This chunky Mexican side dish recipe for rajas, which literally means “strips” in Spanish, is a perfect side to grilled steak or chicken. It's also fantastic as a taco topper or stirred into scrambled eggs.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 12 medium fresh poblano chiles (about 2 pounds)
  • ¼ cup canola oil
  • 1 large white onion, thinly sliced
  • 3 medium garlic cloves, finely chopped
  • ½ teaspoon kosher salt
  • 2 tablespoons Worcestershire sauce
  • Juice of 1 lime


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  • Ready In

  1. Preheat grill to high.
  2. Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
  3. Peel the peppers with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
  4. Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature or reheat before serving.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 81 calories; 5 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 896 IU vitamin A; 186 mg vitamin C; 21 mg calcium; 1 mg iron; 80 mg sodium; 305 mg potassium
  • Nutrition Bonus: Vitamin C (310% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

Reviews 1

July 30, 2017
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By: Janelle
Delicious addition to tacos! When we're entertaining and I'm making tacos, I'll usually add this to the menu.
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