The alternative option for the famous poblano rajas but with red pepper. If you do not like chile or are allergic to it, this option is for you.
Learn more about Gabriel Ruiz
Ingredients2 portions
Preparation
Heat a comal or pan and cook the peppers over medium heat for about 20 minutes.
Once cooked, put them in a bag for 10 more minutes, to sweat. Wash, remove the stem and seeds with cold water. Cut into medium size slits.
Finely chop the onion and garlic. Heat oil in a pan and add the garlic, onion, rajas and corn. Cook for 5 minutes.
Add the cheese and cook until it melts with the rest of the ingredients. It serves.
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