Rajas translates to slices; rajas poblano therefore refers to the slices of poblano peppers used in this delicious dish inspired by a cooking class I took in Mexico. I made my version dairy-free and serve it on siete grain-free tortillas for a tasty low-carb dinner that reminds me of my current favourite place in the world.
First prepare the poblanos by cooking them on a hot BBQ, turning frequently until the skin blisters on all sides. Remove from the BBQ and allow to cool. Once cooled chop into thin slices and set aside until you're ready to add them to your rajas poblano recipe.
Add olive oil to your pan along with the diced potatoes and cook stirring frequently until crispy and cooked-through. Remove the potatoes and add the onions, garlic, corn or corn salsa, and chicken to the pan along with chili powder, salt and pepper and cook until the chicken is cooked through - about 10 minutes. Add the cooked poblano slices, chicken stock cube to the pan along with the cooked potatoes, stir well and cook for 5 minutes until piping hot. Stir the yoghurt into the chicken and potato mixture and serve onto of tortillas or with a bowl of tortilla chips.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/rajas-poblano-recipe/