Roasted poblano peppers, potatoes, onions, and Mexican crema. A classic dish full of Mexican flavors! It’s meatless but very hearty, thanks to the potatoes and crema.
Papas is the Spanish word for potatoes, and rajas translate to "chile strips". Papas con Rajas is very popular in Mexico, particularly in the central and southern parts of the country. These roasted poblano strips in this creamy sauce are easily one of Mexican cuisine's most common side dishes. Fill some tortillas, and top with cilantro for the perfect delicious meal!
Why You Will Love Papas con Rajas
- Budget-Friendly with just a few basic ingredients + poblano chiles.
- Easy to Make, basically roasting chiles + a few veggies.
- Gluten-free and vegetarian, and perfect for Meatless Monday
- Papas con rajas can be used in tacos, a burrito, a side dish, or for tostadas.
- Perfect as a rice bowl!
Ingredients in Potatoes with Poblano Strips
Seven ingredients for this yummy meal
- Poblano peppers - Grab the smooth & shiny peppers, no wrinkle ones
- White onion - cut into half moon
- Yellow potato
- Garlic
- Mexican crema, or heavy cream
- Salt
- Cheese - Quesadilla, Monterey Jack
How to Roast Poblanos in the Oven
- Oven roasting - Place rinsed poblanos on a parchment-lined baking sheet. Roast for 30-40 minutes, turning after 20 minutes for even roasting.
- Place the peppers into a bowl and cover the bowl with plastic wrap. Let the peppers steam in the bowl for 10-15 minutes.
- Scrape as much of this skin off the pepper as you can. Don’t worry about leaving some of the charred skin on, that will add flavor!
- Cut the tops of the peppers off then cut open the peppers to remove the seeds and ribs. Then cut into 2-inch strips.
Making Papas con Rajas
- Prepare poblanos for roasting, peel and cut them into strips
- In a small pot, add cubed potatoes and bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes.
- Remove one of the potatoes and taste it. The piece should be soft but not falling apart, drain the potatoes and set them aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- In a skillet on medium heat, add olive oil and saute onions & garlic for 5 minutes, then add the potatoes, rajas(strips), and Mexican crema or heavy cream. Bring to a boil, then turn off the heat, Add cheese (optional). and let it sit for 5 to 10 minutes. Add salt & pepper to taste.
🞺Tips
⯀Always choose chiles that are smooth and shiny and not those that have dull, wrinkled skin.
⯀Rajas can be prepared ahead and kept in the refrigerator for 2-3 days before use in the recipe.
⯀Poblanos skin will peel easier when placed in a covered bowl or plastic bag after roasting.
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Papas con Rajas
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