Skip to main content
Epicurious
Bon Appétit

Rajas

3.1

(2)

This quick and easy rendition of the classic is made with canned chilies.

Recipe information

  • Yield

    Serves 2

Ingredients

1 teaspoon vegetable oil
1/2 onion, sliced
1 garlic clove, sliced
1 4-ounce can whole green chilies, sliced
1/2 cup whipping cream

Preparation

  1. Heat oil in heavy small skillet over medium heat. Add onion and garlic and sauté until very tender, about 5 minutes. Stir in chilies and cream. Simmer until mixture is thickened and flavors are blended, about 5 minutes. Season to taste with salt and pepper and serve.

TagsCondimentMexicanLatin AmericanOnionRoot VegetableVegetableLunchDinnerNut FreeGluten FreeVegetarian30 Minutes or LessSimmerBon Appétit
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.