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.

Roberto Santibañez
Source: EatingWell Magazine, May/June 2015


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • 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.

  • 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.

  • 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 Facts

81 calories; protein 1.7g 3% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 4.7g; fat 4.8g 7% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 895.8IU 18% DV; vitamin c 186mg 310% DV; folate 20.4mcg 5% DV; calcium 21.4mg 2% DV; iron 1.1mg 6% DV; magnesium 21mg 8% DV; potassium 305.4mg 9% DV; sodium 80.4mg 3% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
Delicious addition to tacos! When we're entertaining and I'm making tacos I'll usually add this to the menu. Read More