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Nothing warms my heart like a throwback to a Mexican mom classic like this Rajas de Chile Poblano con calabacitas.  My mom would make this often when I was a kid and when I eat it, it brings me back to those days in her kitchen listening in to the conversations she was having with my tias.  

I would serve this today at a pot luck of some sort or as a side dish to complement any Sunday supper meat or fish dish.  A lot of the flavor of this dish comes from the roasted poblano peppers. These chiles are also often called pasilla ancho fresco at some grocery stores.  They may be spicy if you are not used to spice, so if you are sensitive, I would recommend to reduce the amount used. I ended up using calabaza bolita Mexicana, but please feel free to use any variety of squash you find and like.  Just note that the cooking time may be reduced, based on its firmness. When in season, I also love adding squash blossoms to this dish, it not only adds a great flavor but it also makes for a beautiful elegant dish. If you opt to use them, add them at the same time as you would the epazote.

If you are ok with dairy and not a meat person, Have these over a bed of fluffy brown rice or toss them in with some quinoa for a great nutritious meal.

One last and eery important thing…this post was created in partnership with the California Milk Processor Board. They asked I spread the great news a bout their new Moo Money consumer loyalty program.   Beginning January 28, 2019 and running through April 28, 2019, eligible California consumers who register online at www.moomoney.com can immediately begin earning valuable points for every $1 spent towards a qualifying purchase of real dairy milk. So whenever you buy real milk, all you have to do is snap a picture of your receipt and submit it to www.moomoney.com to receive points into your account. Once you reach enough points, you will be able to convert those points into Virtual Reward Cards, which will be delivered to you via a link to a Virtual Reward Card PDF. The Virtual Reward Cards can be used anywhere MasterCard is accepted at any time prior to June 1, 2019. YES! money for milk. So get to our local grocer and stock up for this and many more creations I will be sharing in the weeks to come! Oh, and please do not forget to tag me on your creations on the gram. Would love to see what your rajas look and taste like!!!


In a medium frying pan over medium heat, add vegetable oil and butter until butter has melted and fully incorporated into the oil.  Add onions and sautée until fragrant and translucent, about 7 minutes stirring constantly. Add squash, continue stirring until squash has begun to tenderize.  Add Poblano peppers, and kernels. Stir for 3 minutes. Add milk. Stirring continuously, season with salt and pepper. Add epazote sprigs. Allow to cook until squash has cooked through, about 10 minutes. Remove from heat. Stir in creme fraiche. Toss in queso panela. Serve


Serves 4


1 tbsp grapeseed oil

1 tbsp unsalted butter

½ cup yellow onion, julienned

2 cups Mexican squash, cut into 1 ½  in cubes

2 Poblano chiles, grilled, peeled, and cut into small ¼ in strips

1 ½ cups fresh corn kernels

1 3/4 cups milk

¾ cup creme fraiche

3 epazote sprigs

Salt and pepper

For garnish

1 cup Queso Panela, cubed

Posted on February 26, 2019 .