Rajas con Crema (Roasted Poblanos in Cream)
User Reviews
5
Rajas con Crema (Roasted Poblanos in Cream)
Description
Rajas con Crema (Roasted Poblanos in Cream) highlights roasted poblano chiles that have been charred and peeled to develop a smoky taste and tender texture. These pepper strips are combined with sautéed onions and garlic, then cooked with corn kernels, salt, and warm spices like cumin. The mixture is enriched by cream cheese and Mexican crema, which melt into a luscious, creamy sauce. Topped with grated Oaxaca cheese, the dish becomes rich and slightly tangy, enhancing the poblano's earthiness.
The roasting and peeling of poblanos give the recipe its signature smoky character, while the creamy sauce softens and balances the heat. The sautéed onions add sweetness and depth, and the inclusion of corn introduces a mild crunch and subtle sweetness for contrast.
This dish can be served as a side or a main course. It pairs well with rice, beans, or tortillas and can be enhanced by adding shredded cooked chicken or beef to make it heartier. It offers a flavorful way to enjoy fresh peppers with creamy textures and mild spice.
For cheese alternatives, Monterey Jack, Chihuahua, or mozzarella can replace Oaxaca. Adding shredded meat helps extend the dish for main course servings.
Ingredients
- 6 poblano chili pepper fresh
- 2 tbsp butter
- 1 medium white onion cut lengthwise into 1/4" slices
- 2 cloves garlic minced
- 8 oz corn kernels
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cumin ground
- 4 oz cream cheese
- 1 cup Mexican crema or sour cream or crème fraîche
- 1 cup Oaxaca cheese grated (See Note 1)
Instructions
Roasting Poblano Chiles
- Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
- Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered, about 10 minutes. Alternatively, you can place them on a baking sheet under an oven broiler until the skins blacken and blister. Or, place them on a hot barbecue grill and cook until the skins blacken and blister.
- Transfer the poblanos into a bowl and cover with a kitchen towel, or seal in a brown paper bag to steam for 5-10 minutes. Peel the charred skin from the roasted poblano peppers and slice them into 1 inch strips.
Assembly
- Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
- Lower heat to medium, add the cream cheese and Mexican crema. Mix well and cook for about 5 minutes or until the cream starts to bubble.
- Add shredded cheese, cover the pot and turn off the heat. Let it sit covered until the cheese melts. Serve immediately with warm tortillas, tortilla chips or as a side dish (See Note 2).
Notes
- Oaxaca cheese can be substituted with Monterey Jack, Chihuahua, or mozzarella based on availability.
- To serve as a main dish, incorporate cooked and shredded chicken or beef into the finished rajas con crema.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 803mg | 33% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 73mg | 81% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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