Rajas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)

Name: Rajas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 large poblano peppers; 2 tablespoons vegetable oil; ½ yellow onion; 3 cloves garlic; 1 cup corn kernels; ½ cup Mexican crema; 5 ounces melty Mexican style cheese; 1 teaspoon chili powder; ½ teaspoon Mexican oregano; salt and pepper to taste

User Reviews

5.0

156 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
329 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Rajas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)

Winston Rice

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Rajas poblanas, or rajas con crema, is a Mexican dish of roasted poblano peppers sliced into "rajas", or strips, served in a creamy cheese sauce, so easy to make! They are hugely flavorful and sure to be your new favorite. Here is my recipe.

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Ingredients

Servings

4 large poblano peppers
2 tablespoons vegetable oil (or use butter)
½ yellow onion sliced
3 cloves garlic minced
1 cup corn kernels
½ cup Mexican crema (or use sour cream or heavy cream, or chicken broth)
5 ounces melty Mexican style cheese shredded (about 2 cups – I used Mexican manchego)
1 teaspoon chili powder (optional - I used ancho powder, though paprika is good)
½ teaspoon Mexican oregano
salt and pepper to taste I used a few light grinds

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Instructions

Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
Peel the charred skin from the roasted poblano peppers, then remove the stems and seeds. Slice the poblanos into strips about ¾ inch thick.
Heat the oil in a large pan to medium heat. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
Add the garlic and corn. Cook for 1 minute, stirring a bit.
Add the poblano pepper strips and cook another minute, stirring.
Swirl in the crema and seasonings and stir to incorporate.
Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
Serve! These are great on warmed tortillas.

Notes

NOTE: I served mine on warmed corn tortillas. Very delicious!
Heat Factor: Mild. If you're looking for a spicier version, add in some jalapeno pepper strips, and/or spicy chili flakes and spicy chili powder.

Nutrition Information

Show Details

Calories 329kcal (16%) Carbohydrates 16g (5%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 54mg (18%) Sodium 434mg (18%) Potassium 304mg (9%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 939IU (19%) Vitamin C 98mg (109%) Calcium 452mg (45%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 329 kcal

% Daily Value*

Calories	329kcal	16%
Carbohydrates	16g	5%
Protein	12g	24%
Fat	25g	38%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Cholesterol	54mg	18%
Sodium	434mg	18%
Potassium	304mg	6%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	939IU	19%
Vitamin C	98mg	109%
Calcium	452mg	45%
Iron	1mg	6%