Rajas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
329 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Rajas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)
Description
Rajas con Crema is a classic preparation using roasted poblano peppers that are peeled and sliced into strips. The peppers are sautéed with translucent onions, garlic, and corn kernels, which introduce sweetness and texture to the dish. Adding Mexican crema and shredded manchego cheese thickens the sauce, blending into a creamy, slightly tangy finish. Optional chili powder and Mexican oregano contribute subtle layers of earthiness and mild spice.
The roasting method, either over a stovetop flame or in the oven, ensures the poblano skins blister and peel off easily, leaving tender strips that absorb the sauce well. The slow incorporation of cheese while stirring creates a smooth melty consistency that coats the peppers and vegetables evenly.
This dish is commonly served warm on corn tortillas, making it suitable for tacos or as a side accompaniment. The mild heat makes it approachable for various palates, and the creaminess balances the slight smokiness of the roasted chiles.
For a spicier variation, adding jalapeño strips or increasing chili powder intensity can adjust the heat level according to preference. Using Mexican crema provides authenticity, but substitutions like sour cream or heavy cream work as well.
Ingredients
- 4 poblano pepper large
- 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 cheese shredded (about 2 cups - I used Mexican manchego, Mexican style, melty
- 1 teaspoon chili powder (optional - I used ancho powder, though paprika is good)
- ½ teaspoon Mexican oregano
- salt I used a few light grinds, to taste
- black pepper I used a few light grinds, to taste
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
- Roast poblanos until the skins blister for easier peeling and to develop smoky flavor.
- Serve the rajas warm on corn tortillas for a traditional experience.
- Add jalapeño strips or spicy chili powder to increase heat if desired.
- Substitute Mexican crema with sour cream or heavy cream for similar richness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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