Name: Poblano-Zucchini Rajas
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Latin
Ingredients: 3 medium poblano peppers; 2 medium zucchini; 1 tablespoon olive oil; 1/2 teaspoon kosher salt, divided; 2 tablespoons cilantro, finely chopped; 1/4 cup half-and-half; 1/4 cup sour cream (or crema); 1/2 teaspoon chipotle pepper sauce

Recipes

Poblano-Zucchini Rajas

4 servings

45 minutes total (Active 25 minutes)

Shopping list

Ingredients

3 medium poblano peppers
2 medium zucchini
1 tablespoon olive oil
½ teaspoon kosher salt, divided
2 tablespoons cilantro, finely chopped
¼ cup half-and-half
¼ cup sour cream (or crema)
½ teaspoon chipotle pepper sauce

Steps

Preheat oven to 450°F. Cut peppers in half lengthwise; remove core and seeds. Cut zucchini into quarters lengthwise; place both on baking sheet, cut-side down. Drizzle with oil and ¼ teaspoon salt; bake 18–22 minutes or until lightly charred and tender. Cover with paper towels; let stand 5 minutes to cool.
Remove any charred skin from peppers by rubbing with paper towels. Cut peppers into ½-inch-wide strips and cut zucchini in half; place in large saucepan. Chop cilantro; set aside.
Place saucepan on medium heat, then stir in half-and-half; cook 1–2 minutes or until liquid reduces and begins to thicken. Remove pan from heat; stir in remaining ingredients (including ¼ teaspoon salt and cilantro). Serve.

Amount per ¼ recipe serving: Calories 120, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 180mg, Total Carb 11g, Fiber 2g, Sugars 6g, Protein 4g, Calc 6%, Vitamin A 25%, Vitamin C 300%, Iron 6%