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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.

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

1/4 cup
81 calories; protein 1.7g; carbohydrates 9.4g; dietary fiber 1.4g; sugars 4.7g; fat 4.8g; saturated fat 0.4g; vitamin a iu 895.8IU; vitamin c 186mg; folate 20.4mcg; calcium 21.4mg; iron 1.1mg; magnesium 21mg; potassium 305.4mg; sodium 80.4mg; thiamin 0.1mg.

1 1/2 vegetable, 1 fat