Rajas con Crema | Roasted Poblanos in Cream

Rajas con Crema is a hearty dish made with roasted poblano chiles, onion, corn, crema Mexicana, and cheese! Serve with warm tortillas...Yum!!!

Rajas con Crema is a popular Mexican dish that originated in Central Mexico. The main ingredient is the poblano pepper, which is said to hail 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!

Rajas con Crema is most often served as a side dish with a warm corn or flour tortilla. Shredded chicken can be added to create a hearty meal with a side of refried beans.

Rajas with tortillas

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
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
  •  Place any leftovers in an airtight container. Keep in the fridge for up to 4 days. 

Rajas con Crema