Rajas Poblanos

Yield: 8 servings (serving size=2 tortillas)
Source: Cooking Light Annual Recipes 2003, p. 87
CL Comments: "Rajas is a term that refers to both roasted, sliced chiles and the creamy dish in which they are used. Although the degree of heat from the chiles can vary, their warm flavors are unmistakably Mexican. This dish, great for a crowd, is usually served buffet style in large clay bowls. Guests help themselves to the warm tortillas and spoon the rajas onto them."


6 poblano chiles (about 1 1/4 lbs)
1 tsp. olive oil
1 lb. flank steak, trimmed and cut into 1/4 inch strips
1 c. chopped onions
2 garlic cloves, minced
1/4 c. plain fat free yogurt
1/2 c. (4 oz) 1/3 less fat cream cheese, softened
1 1/2 c. fresh corn kernels (about 3 ears)
1 tsp. chicken-flavored bouillon granules
1/2 tsp. black pepper
1/2 tsp. ground cumin (I used half of that)
1/3 c. chopped fresh cilantro (optional)
16 (6 inch) corn tortillas, warmed
Cilantro sprigs (optional)


  1. Preheat broiler. (See comments above.)
  2. Cut chiles in half lengthwise, and discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  3. Place chiles in a zip top plastic bag, and seal. Let stand 10 minutes.
  4. Peel and cut into 1/4 inch strips.
  5. Heat oil in a large nonstick skillet over medium high heat.
  6. Add steak, onion, and garlic; sauté 6 minutes.
  7. Add chiles, and sauté 2 minutes.
  8. Add yogurt and cream cheese; stir until cheese melts.
  9. Stir in corn, bouillon, black pepper, and cumin.
  10. Cover and cook over low heat 10 minutes. Stir in chopped cilantro if desired.
  11. Spoon about 1/4 cup steak mixture into center of each tortilla, and fold in half. Garnish with cilantro sprigs, if desired.


Healthy Units: 7 per serving
Calories=350; Fat=9.2g; Protein=23.7g; Carb=46.9g; Fiber=6g; Chol=40mg; Iron=3.9mg; Sodium=343mg; Calcium=188mg

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