Rajas Con Crema (Roasted Poblanos in a creamy sauce)
User Reviews
4.9
Rajas Con Crema (Roasted Poblanos in a creamy sauce)
Description
This recipe for Rajas Con Crema combines roasted poblano peppers cut into strips with sautéed onions and garlic in butter. Fresh or thawed corn kernels complement the peppers, seasoned lightly with chicken bouillon powder and black pepper. The sauce includes cream cheese and Mexican crema, which melt together over gentle heat to create a rich, tangy, and creamy coating for the vegetables.
Finally, shredded Oaxaca cheese is added and allowed to melt under a covered lid, adding a mild, stringy meltiness typical of this cheese variety. The result is a smooth, slightly smoky, and creamy dish with the earthiness of roasted poblanos balanced by the dairy richness.
Rajas con Crema can be served warm as a side dish, used as a filling for tacos, or enhanced with cooked shredded chicken for a quick entrée. The flavors are moderately spicy and creamy, highlighting the roasted pepper flavor paired with the layered cheeses.
The dish reheats well; gently warming on low until heated through preserves its creamy texture.
Ingredients
- 3 poblano pepper cut into strips, large, roasted
- 2 tablespoons butter
- ½ white onion Sliced in strips, large
- 2 garlic finely shopped, cloves
- 1 cup corn kernels fresh or frozen (thawed)
- 1 teaspoon chicken bouillon powder or 1 cube
- ½ teaspoon black pepper
- 4 oz cream cheese or reduced fat cream cheese for less calories, or use 8 oz for extra creaminess
- 1 cup Mexican crema or plain fat-free Greek yogurt for less calories, or heavy whipping cream or sour cream
- 1 cup Oaxaca cheese shredded melting cheese such as Chihuahua, mozzarella, Monterrey jack, etc
Instructions
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Add the corn, chicken bullion & black pepper and mix well.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
- Cook for about 5 minutes or until the cream starts to bubble.
- Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
Notes
- Reheat gently on low heat until warmed through to maintain creaminess.
- Serve as a side dish or use as a filling for tacos or burritos.
- Add cooked shredded chicken at the stage of adding poblanos for a heartier meal.
- Substitute Mexican crema with plain fat-free Greek yogurt, sour cream, or heavy cream depending on desired richness and calories.
- Adjust the amount of cream cheese for creaminess preference; use reduced fat or full-fat as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 2cup | |
| Calories | 483kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 125mg | 42% |
| Sodium | 567mg | 24% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
