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Roasted Poblano Chiles with Onion Rajas

  • 50 m
  • 50 m
Roberto Santibañez
“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. ”


    • 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


  • 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.
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