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Creamy Chicken & Poblano Skillet Mexican Rajas Con Queso
#catherinesplates #mexicanfood #chickendinner
Recipe: https://catherinesplates.com/rajas-con-crema-creamy-poblano-chicken/
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Welcome back everyone. Today we are
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going to make a Mexican dish called
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Rajas Keso
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or Rajas Krema which is how it's listed
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in my website. This is a creamy pablano
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and chicken dish with Mexican inspired
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flavors. It's so creamy. It's so cheesy.
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It's very delicious. You can serve it up
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with corn tortillas, flour tortillas, or
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tortilla chips. You're going to need
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fully cooked chicken,
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roasted pablanos. We'll talk about that
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here in just a minute. For the
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creaminess, I am using a crema Mexicana
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right here. If you don't have that, you
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can certainly use the full sour cream
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right here. I'm going half and half.
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We got garlic, corn,
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seasonings. Back here I have ground
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cumin, chili powder, salt and pepper,
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cream cheese, cream it up, butter,
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we got an onion, and then we got our
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cheese blend here, which I'm going to be
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using right here. It's a three cheese
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Mexican blend. And it looks delicious in
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there. If you can make sure that the
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shredded cheese you get is a white
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variety to keep that nice color of our
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dish. All right, you guys. We're going
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to start
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getting our onion ready, of course.
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So, I've taken off both ends. We're
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going to take off the outer layer. Just
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give that a good peel around the whole
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onion.
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Sometimes it works and sometimes it
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don't. Y'all know that, right? There we
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go.
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We're going to cut the onion into
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strips. And the easiest way to do that
1:52
is just cut the onion in half.
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Just lay it on your cutting board and
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then we're going to run our knife
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through the onion kind of following the
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lines.
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Now, I've already laid out some prep
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work for this dish. The first being the
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pablanos, and we'll talk about that here
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in just a minute. And then I also
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prepped my chicken.
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All right. I've made my own homemade
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version of chicken. You can use a
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rotisserie chicken for that if you want
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to do so.
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I like to bake my own because I can add
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the flavors to it. Kind of mimics the
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dish that I'm making today.
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So, you can put as much onion as you
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want.
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That's what I had left of my prep work
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today.
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Now, the pablanos, you're going to need
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about three to four large pablanos. And
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you're going to roast these. And I have
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a recipe on my website,
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katherine'splates.com, on roasting
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pablanos. There's also a video attached
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to it if you need some visual to see how
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to roast these. It's very easy. You can
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do this up to 3 to 4 days before you
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need them and just put them in your
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refrigerator. I usually do them and just
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slice them up, dice them up, however you
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want to get your pablanos. Pablanos have
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a heat level between a jalapeno and a
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bell pepper. So, if that's still too hot
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for you, you can do the bell peppers and
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that's totally fine. Just strengthen up
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your cumin and your chili powder for
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this dish. The heat level of the
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pablanos goes down significantly when
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you're adding in the crema and the sour
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cream and the cream cheese and the
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butter. Just kind of softens down that
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flavor a little bit. So you It's not
3:51
going to be that hot. Can y'all see
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that?
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There we go. I'm trying to get it close
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for y'all to see that light.
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All right, you guys. We got that prep
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work done. So, let's go ahead and get
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started. So, let's talk about the
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chicken really quick.
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You're going to need about 3 to four
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cups of chicken breast that's fully
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cooked and just chop it up or shred it
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up, however you like it. You can use a
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rotisserie chicken if you want to do
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that. I tend to bake my own chicken for
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this recipe. That way, I have the
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flavors that I want. I just cooked it up
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with some taco seasoning. Now, I have a
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recipe online for this recipe also on
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how to make baked chicken in your oven
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and it turns out perfect every time. And
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so, instead of the seasonings that I use
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on that recipe, I just put taco
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seasoning on it in place of the other
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seasonings. All right, you guys. Once
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you have your cooked chicken, your
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cooked pablanos, and your sliced onions,
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you just need a large skillet and we're
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going to put it all together. All right.
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In a large deep skillet over mediumigh
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heat, I add in four tablespoon of
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butter, half a stick. What we're going
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to do is bring this to a sizzle. Make
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sure it's nice and melted.
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Now, Thomas and I love this dish and we
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bring it back all the time. He loves it
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eaten in a white flour tortilla and I
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like it with tortilla chips.
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Whichever way you like to eat them. You
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can even use the corn tortillas also.
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All right, we've got a good sizzle going
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on.
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Go ahead and place your onions in.
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Now, we're going to break up the onions
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and we're going to cook them down until
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they're nice and soft.
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Did take about 5 minutes.
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Now, if you're using the green bell
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peppers instead of the pablanos for this
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dish, I would go ahead and add the
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peppers into the dish in strips. Start
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softening those down with the onions cuz
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our pablanos are already cooked and
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softened down. And we're just going to
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be heating those through in this dish.
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With the pablanos,
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when you roast them, you get to peel off
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that outer tough skin off the pablanos.
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Plus, it adds a delicious flavor when
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you roast them. So, why would you not do
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that? All right. Once you get your
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onions to the desired tenderness that
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you like, we're going to go ahead and
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add in some garlic.
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1 and 1/2 teaspoon.
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As always, when you're cooking garlic,
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cook it down for 1 minute before we
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start doing anything else. We want to
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release those flavors into the onions.
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Get that aroma going. All flavors today,
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you guys.
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Oh, it smells delicious in there.
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We're going to add in one can of whole
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corn. Now, I am using 11 oz. This is a
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Mexican corn. It's got the little
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peppers in there. You can use a regular
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can of whole kernel corn. Just drain it.
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We're going to add that in. We're going
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to add in our roasted pablanos that I've
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sliced.
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We're going to add in the chicken that
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we diced up and cooked up. Or you can
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use your shredded rotisserie chicken.
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We're going to add that in.
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All right. We're going to season it up.
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Half a teaspoon of salt. Half a teaspoon
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black pepper, half a teaspoon ground
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cumin, half a teaspoon chili powder.
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You can adjust those flavors any way you
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want. We're going to stir this all
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together until well combined and
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everything is heated through. Get all
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those seasonings all mixed in there.
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Now, if you're using a rotisserie
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chicken, it's just the traditional
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flavor. You can add more like ground
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cumin and chili powder to this dish.
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Okay, we're going to adjust flavors here
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in just a little bit. But look at this.
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Oh my gosh.
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We're just going to heat this through
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for about 2 minutes. Now, we're going to
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turn down the heat down to a medium
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and we're going to place in 4 oz of
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cream cheese. Mine's kind of soft here.
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That's totally fine.
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If you're using it straight out of the
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refrigerator, you can cut it into pieces
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and add that. That way, it'll distribute
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evenly. We're going to add in 8 oz of a
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crema, which is kind of a Mexican style
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sour cream. If you don't have that, you
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can actually use the sour cream for it.
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We're going to put that in.
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And then we're going to add in 8 oz of
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sour cream. If you're not using the
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crema, then you can do 16 ounces of sour
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cream. All right, let's stir that all
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in. Oh, that looks good, you guys.
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Mexican restaurants serve this. Thomas
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used to get this all the time. Then we
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learned how to make it at home.
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And that's where my recipe comes in. You
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know, it's expensive eating out. So,
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when you can make restaurant quality
9:30
dishes at home, why not? And then when
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you can do a lot of prep work
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beforehand, like make those pablanos and
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roast your chicken days beforehand, then
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just pull it all together when you're
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ready for it. I'm making sure that cream
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cheese is all melted in. Y'all, we still
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got some cheese to put in here, too.
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Now that we've let it simmer for five
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minutes to pull all the flavors
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together, turn off your heat
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and then we're going to add the good
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stuff.
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Now remember, I'm using this cheese
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right here, which is a Mexican three
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cheese.
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Want anything that has that oxoa in it
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and the koha cheese in it. That's
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totally fine. We're going to put two
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cups of this in right across the top. I
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tell y'all to turn off the heat. I left
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mine on. All right, we're going to stir
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that in
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till it's melted. Oh, that cheese brings
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it all together.
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That's what's going to make it sit
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nicely on your tortilla
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or on your chips. There we go.
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Let's serve it up. That's how my husband
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likes it. Look at that.
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I like mine with chips. Like that. Look
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at that bite right there, you guys. It's
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got the chicken, the pablano, the
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creaminess. Can y'all see the corn?
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All right, I'm going to give it a try
10:59
for you. Of course I am.
11:12
Nothing beats it, you guys. Make your
11:15
own at home. Something special for the
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family.
11:19
Make it easy by prepping some of the
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stuff beforehand.
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All right, you guys. That was so
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delicious. Make sure you give me a
11:28
thumbs up on this one. Comment down
11:30
below. If you're new to the channel,
11:31
make sure you hit that subscribe button
11:33
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11:34
That way, you'll always know when shows
11:36
like this one here are posted. I'll see
11:38
y'all on the next one. Bye.
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