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Papas Y Rajas

Meal: 253 cal Protein: 5 g Carbs: 32 g Fat: 12 g

This is a very traditional Latin dish that we have updated. The biggest calorie challenge is the Mexican Crema in this dish, so we SMART swapped with a garlicky Cashew Cream. By adding Lime Juice to our Cashew Cream, we mirror the tanginess of the Mexican Crema. And we finished the dish by serving it with our SMART Tomato Vinaigrette to add a sweetness and acidic bite to the dish.

Serving size ¼ C 253 cal Protein: 5 g Carbs: 32 g Fat: 12 g

Ingredients

  • 3 Lg Poblano
  • ¼ C Cashews , raw
  • ¼ C Water
  • 2 loves Garlic , smashed
  • 1 Lime Juice
  • Sea Salt & Pepper
  • 2 Lg Yukon Gold Potatoes , thinly sliced
  • 3 C Broth or water
  • 1 Tbsp Olive Oil
  • 1 Lg Onion , thinly sliced
  • 1 Tbsp Cumin
  • Sea Salt & Pepper
  • 4 Tbsp SMART Tomato Vinaigrette
  • Cilantro

Directions

  1. On a cast iron pan over high heat or directly on the heat if it’s a gas burner, roast the chiles, turning them every couple minutes using tongs or your hands
  2. Roast the peppers until the entire skin is blistered and black.
  3. Once done place in a plastic bag and set aside to cool. Once cooled, rub or scrape off the blackened skin.
  4. place in a plastic bag and set aside to cool. Once cooled, rub or scrape off the blackened skin. Rinse the peppers then pat dry with paper towels. Discard stems and seeds.
  5. Cut peppers into long strips. Set aside.
  6. Soak Cashews in water for a couple hours (up to overnight) if you are using a small blender.
  7. You can skip the soaking if you have a high-powered or commercial blender (like a Vitamix). 
  8. Add Cashews, Water, and Garlic to the blender and process until smooth.  Add more water, if needed, a small amount at a time.
  9. Pour into a bowl and add juice, and spices.  Set Aside.
  10. In a Saucepan, cover the potatoes with broth and sea salt. Bring to a boil over Medium, reduce heat and simmer until fork tender. Drain and set aside.
  11. Heat oil in same cast iron pan over Medium.
  12. Add onion and sauté until soft. 
  13. Add the potatoes and chiles until heated through. 
  14. Mix cream and Lime Juice, add to hot pan, cook until melted and it coats all the vegetables.
  15. Season with Salt & Pepper and serve.
  16. TO SERVE: Spoon Vinaigrette into bottom of 4 serving bowls and spread out. Divide the Papas Y Rajas (potatoes & peppers) into each bowl. Garnish with Cilantro.
Sandy
  • Hurdle 9: Prepared Foods
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