Papas con rajas y calabacitas


Eating vegetables can be hard. I had gotten into the habit of having a tupper full of sauteed spinach in the fridge to have with lunch or to mix into eggs for breakfast. Along with some sugar snap peas and baby carrots for snacks, that was the extent of my vegetable consumption for a few weeks. Eating fruit is just easier, it’s more colorful, it’s sweet, and usually requires less prep before eating. I stumbled upon a recipe for papas con rajas while looking at enchilada recipes and I was inspired to switch up my vegetable routine. I found some lovely chiles poblanos at my the mini-super near my house, along with mini Mexican zucchini (calabacitas) and regular old waxy potatoes. I roasted the chiles and then sauteed them with the potato and zucchini. It’s a quick and easy way to get more greens. One day I had it hash style with an over easy egg and tortillas, and the next day as a side with curried chicken.

Papas con rajas (Recipe inspiration: Saveur)


– 2 waxy potatoes

– 2 poblano peppers (see photo for reference if you’re unclear as to which these are)

– 6 small Mexican zucchini or 2 regular size (also see photo if you don’t know which these are)

– 1 tbsp vegetable oil

– 1 clove of garlic

– salt and pepper to season

1. Rinse your poblano peppers and make sure they are completely dry. Roast over an open flame or in the oven at 400 C for around 10 minutes (I chose open flame) until the skin is black and blistered.



2. Seal the peppers in a glass container with a lid while still hot and let them sweat. This will make it easier to get the skin off.


3. While the peppers are sweating, chop your potatoes in half and then into slices of equal thickness (this is actually impossible, but I still try). Warm the oil and garlic in a pan over medium heat and cook the potatoes until they are about 3/4 done. They can burn easily, so keep moving them around.




4. While the potatoes are cooking, chop your zucchini. Once the potatoes have reached desired doneness, add the zucchini.




5. Now that the peppers have been sweating for a while, run them under cold water in the sink to get the charred skin off. The peppers should be soft and pliable, open them up and rinse out the seeds using cold water. If the peppers are still to hot to handle, wait or use gloves. Make sure to wash your hands thoroughly after handling the peppers and avoid touching your face.


6. Chop the peppers into slivers and add to the pan with potatoes and zucchini. The potatoes and zucchini should be cooked all the way through now and your just letting the flavors meld. Add salt and pepper to season.



Enjoy as a side to meat, or as a vegetarian main course with egg and tortillas. Provecho!



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