Rajas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
6 servings

These rajas, made of red bell peppers, onions and mild chiles, are a great addition to tacos.

Ingredients

3 large onions
1 lb. whole mild fresh chiles (such as poblano or Anaheim)
1 medium red bell pepper (or 1 pint mini sweet bell peppers)
Olive or vegetable oil

Steps

1. Cut onions crosswise into 1/2-in. thick slices.

2. To grill: Place whole chiles and bell peppers on rack over medium coals. Grill for 10 to 15 mins., until blistered and charred on all sides, turning as needed. Place chiles and bell peppers in bowl and cover for 5 mins. Meanwhile, put onion slices on grill, brush with oil and grill 10 to 15 mins., or until charred on both sides.

3. Peel off and discard as much skin as possible from chiles and bell peppers. Cut out cores and discard seeds. Cut into 1/2-in. wide strips. Separate roasted onion slices into rings and combine with chile and bell pepper strips. Serve with grilled meats or chicken.

4. To broil: Arrange onion slices by single layer in shallow pan and brush with about 3 tbsp. oil. Broil for 15 to 20 mins. or until tender and charred, turning once.

5. Transfer to saucepan and place chiles and bell peppers in same shallow pan. Broil 15 to 20 mins., turning only once or until blistered and charred on both sides. Skin, core and seed chiles and bell peppers and cut into strips. Add to onions, heat through and serve with meat or chicken.

Recipe by National Onion Association

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources