Thanks to Kikkoman and Latina Bloggers Connect for making this recipe post possible. As always my comments, opinions and love for world cuisines and flavors are my own.
Rajas con Crema is a popular dish in Mexico, usually served in tacos or tostadas. Poblano chiles are roasted, peeled, seeded, sliced and then sautéed together with sliced onions and simmered in sour cream. It’s satisfying and comforting. They are smoky, creamy and spicy.
I like rajas so much that for some time now I’ve been thinking about creating a new recipe, but I wanted to get away from a taco version and try something new. So I created an appetizer so easy and yummy that it has already made it to my “do again soon” list.
Related post: Chile Relleno Pizza
Since roasting and peeling can be time consuming, I decided to skip this process and cook them directly in the pan with the onions. I tried something new this time, though. I added a couple of tablespoons of Kikkoman Soy Sauce, a real flavor enhancer. When the poblano peppers with soy sauce are mixed together with the onion, a lovely sort of savory reduction is created which makes up for skipping the roasting of the chiles. Delicious!
Poblano Peppers with Soy Sauce Pastry Braid
Estimated prep time: 10 minutes
Start to finish: 1 hour 10 minutes
- 1 tablespoon olive oil
- 1 medium white onion, sliced
- 3 garlic cloves, finely chopped
- 2 poblano chiles, washed, seeded and cut in long thin strips (called rajas in Spanish)
- 2 tablespoons Kikkoman Soy Sauce (a versatile ingredient that can be used to cook many different types of cuisines)
- 1 pie crust dough
- 2 oz pepper jack cheese, sliced
- 1 egg yolk
Pre-heat oven to 325 degrees F.
1. Heat oil over medium-high heat in a medium pan. Add onion and cook until soft (approx 8 minutes). Mix in garlic and cook for 2 more minutes. Add poblano strips, cook 3-4 more minutes.
2. Add soy sauce to onion-poblano mix, cover and cook for 5 minutes. Uncover and cook for 5 minutes more or until all liquid has evaporated.
3. Cover a baking sheet with parchment paper. Unroll the pie crust on top of it. Put the pepper jack cheese slices in the middle of the pie crust in a line, leaving 1 inch uncovered at both edges. Top cheese with the rajas and soy sauce mixture.
4. With a knife, cut diagonal lines from center to edge on both sides of the crust, just make sure the cut starts 1/2 inch from either side of the filling (cheese and rajas-soy sauce mix). Fold the 1/2 inch uncut side over the top of the filling, then braid by taking the first strip from the right side, crossing it over from right to left on top of filling. Then take a strip from the left side, move it from left to right over top of the filling and repeat until finished.
5. Take the egg yolk, add a little water to thin it out, and brush it over the top of the braid. Bake for 20 minutes or until golden. Let it rest for 10 minutes and serve.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.