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Carmen

Carmen Legorreta

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Recipe

Crunchy slices

10 mins
8 mins
Low
3
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When you want rajas and you do not have time, this is a way to please a taste in a few minutes.
Learn more about Carmen Legorreta

Ingredients

4 portions
  • 6 poblano peppers, medium
  • 1 onion, median filleted
  • 1 clove garlic, large chopped fine
  • 100 grams fresh epazote, finely chopped
  • 4 tablespoons olive oil
  • salt, and pepper
  • 1 drizzle balsamic vinegar
  • 1 teaspoon refined sugar, or masked

Preparation

Wash and dry chiles. Cut them into medium slices. Remove the veins seeds (optional) will depend largely on how hot you want them to stay.
Heat the olive oil in a pan where the ingredients can be moved freely.
When the oil is hot but not burning, put the slices and onions on high heat to fry them for 5 to 8 minutes. It is necessary to move them so that couples are cooked. If necessary, after 5 minutes lower the flame a little to prevent them from drying out.
Add the garlic and move it to cool a bit.
Add the epazote, the salt or consommé powder, the pepper, the sugar and the vinegar.
Integrate everything very well and with care. Cover and leave for a minute. Remove from the stove and keep it covered until you eat it.

PRESENTATION

They can be enjoyed hot or on time. You can decorate them with thin golden tortilla strips.

TIPS

They can be served with cream and with different types of cheeses. Perfect to accompany roasts, pasta or rice. Ideal as a complement to sandwiches or cakes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ivonn Mtz
30/03/2016 14:19:59
A través de Android Súper!!! Que bueno que ya se pueden ver los ingredientes!!! Sigas así!!!

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