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RAJAS CON CREMA

Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers (rajas) cooked in a creamy sauce. It's a flavorful and versatile dish that can be served as a side dish, appetizer, or even a light main course.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6 people
Calories: 300 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 4-6 poblano peppers
  • 1 tablespoon olive oil
  • ½ cup white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup Mexican crema (or sour cream)
  • ½ cup queso fresco, crumbled (or cotija cheese)
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Roast the peppers: Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until the skin is blackened and blistered all over. Alternatively, you can roast them in a very hot oven.
  2. Steam the peppers: Place the roasted peppers in a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10-15 minutes. This will make it easier to peel off the charred skin.
  3. Peel and slice the peppers: Peel off the blackened skin from the peppers. Remove the stems and seeds. Slice the peppers into strips (rajas).
  4. Sauté onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  5. Make the cream sauce: Add the heavy cream and Mexican crema (or sour cream) to the skillet. Stir well and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
  6. Add peppers and cheese: Add the sliced poblano peppers to the skillet. Stir in the crumbled queso fresco (or cotija cheese) and dried oregano. Season with salt and pepper to taste.
  7. Serve: Serve the rajas con crema warm. It can be served as a side dish with chicken, fish, or tacos. It can also be served as an appetizer with tortillas or chips, or as a light main course with rice or beans.

Notes

  • Roasting Peppers: Roasting the peppers is essential for developing their flavor and making them easier to peel.
  • Spice Level: Poblano peppers are generally mild, but they can sometimes have a little heat. If you prefer a spicier dish, you can add a jalapeño or serrano pepper to the mix.
  • Cheese: Queso fresco is a traditional choice, but you can use other cheeses that melt well, such as Monterey Jack or Chihuahua cheese.
  • Variations: You can add other vegetables to the dish, such as corn, mushrooms, or zucchini. You can also add cooked chicken or chorizo for a heartier meal.
  • Make-Ahead: Rajas con crema can be made ahead of time and reheated gently. It actually tastes better the next day!

Nutrition Information

Calories 300kcal (15%) Carbohydrates 15g (5%) Protein 7g (14%) Fat 25g (38%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 15g 5%
Protein 7g 14%
Fat 25g 38%

* Percent Daily Values are based on a 2,000 calorie diet.