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Rajas con Crema (Roasted Poblanos with Cream) is a hearty Mexican dish made with roasted poblano chiles, onion, corn, Mexican cream, and cheese! You can serve it with warm tortillas for a delicious meal! The dish is also delicious with a dollop of sour cream on top. It’s perfect for a quick and easy dinner, or a great appetizer for a party. Enjoy Rajas con Crema!
Exploring the Mexican Delicacy, Rajas con Crema (Roasted Poblanos with Cream)
Rajas con Crema is a well-known Mexican dish that can trace its roots back to Central Mexico. The main ingredient is the poblano pepper, which is said to come from the state of Puebla, Mexico.
This delicious recipe brings the best earthy flavors together, the marriage of cheese with chiles cooked in a cream sauce is simply DELICIOUS!
Serving Suggestions for Rajas Con Crema
Rajas con Crema is a delicious side dish that pairs perfectly with either warm corn or flour tortillas. For a more substantial meal, consider adding shredded chicken with a side of refried beans.
Why You’ll Love This Recipe!
•5 basic ingredients + spices for this simple-to-make recipe
•It’s a delicious low-carb side dish (leave out corn)
•Rajas con Crema can be a hearty filling for tacos, or a topping for tostadas or a delicious filling for a quesadilla.
•Vegetarian
•Add more or less of the ingredients you love. This recipe can be modified to your taste
For This Recipe, You Will Need
- Peppers: Poblanos peppers should be deep green in color and shiny.
- Onion: White or yellow
- Garlic: Minced
- Corn: Can whole kernel corn, frozen corn (thawed), or fresh-cut corn off the cob
- Spices: Salt, black pepper, and ground ancho chile powder
- Cream: Mexican Crema, or regular sour cream
- Cheese: Best cheese is a melty cheese like Queso Asadero, Monterey Jack, or Quesadilla
- Cooking Oil: Olive oil, or canola oil
How to Make Rajas con Crema (Roasted Poblanos with Cream)
Step-by-step instructions:
Give the poblanos a good rinse and then roast them in a 400°F oven for 30-35 minutes. I usually flip them over halfway through the roasting period.
Place the charred chiles in a sealed plastic bag and allow the chiles to sweat for 10 minutes. Remove from the bag and with a napkin or fingers, remove the skin of the chiles, cut the stems, devein them, and remove the seeds. Cut into strips.
Preheat a medium saucepan over medium-high heat for 2 minutes. Add the oil and heat for 20 seconds. Lower the heat to medium. Add the onion and sauté for 2 minutes. Add the garlic, poblano strips (rajas), chile powder(optional), black pepper, and salt. Sauté for 3 minutes
Add the cream, and the corn and cook for 2 minutes. Add the cheese, stir, and let it melt over low heat. Serve with tortillas
How to Store Rajas con Crema (Roasted Poblanos with Cream)
Place any leftovers in an airtight container. Keep in the fridge for up to 4 days.
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Rajas con Crema | Roasted Poblanos in Cream
Ingredients
- 4 poblano peppers roasted, and peeled
- 1 white onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ancho chile powder optional
- 1 cup Mexican crema or sour cream
- 1/2 cup whole kernel corn leave out for low-carb
- 1/2 to 1 cup shredded or cubed cheese Monterey Jack or Quesadilla or Queso Asadero
- 1/2 teaspoon each of salt & black pepper
- 1 tablespoon olive oil
Instructions
- Give the poblanos a good rinse and then roast them in a 400°F oven for 30-35 minutes. I usually flip them over halfway through the roasting period.
- Place the chiles in a sealed plastic bag and allow the chiles to sweat for 10 minutes. Remove from the bag and with a napkin, remove the skin of the chiles, cut the stems, devein them and remove the seeds. Cut into strips.
- Preheat a medium saucepan over medium-high heat for 2 minutes. Add the oil and heat for 20 seconds. Lower the heat to medium. Add the onion and sauté for 2 minutes. Add the garlic, poblano strips (rajas), black pepper, and salt. Sauté for 3 minutes
- Add the cream, and the corn and cook for 2 minutes. Add the cheese, stir, and let it melt over low heat. Serve with tortillas
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