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Home » Recipes » Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)

by Mike Hultquist · Jun 19, 2023 · 86 Comments · Jump to Recipe

Rajas Poblanas Recipe (Rajas con Crema)

Rajas poblanas, or rajas con crema, is a Mexican dish of roasted poblano peppers sliced into "rajas", or strips, served in a creamy cheese sauce, so easy to make! They are hugely flavorful and sure to be your new favorite. Here is my recipe.

Rajas Poblanas Recipe (Rajas con Crema)

Rajas Poblanos Recipe (Rajas con Crema)

"Rajas Poblanas". Let those two words soak in a little. These two words are going to be the first ones off your lips when someone asks you what's the favorite thing you've eaten lately.

What are Rajas?

Rajas, aka "rajas poblanas" or "rajas con crema", is a dish of roasted poblano peppers that are peeled and sliced into strips, then simmered in a homemade sauce made with Mexican crema, shredded Mexican cheeses, and plenty of spices.

Literally translated from Spanish, "Rajas Poblanas" means "poblano strips", but it is the name of a traditional Mexican recipe that you're going to love.

They're creamy and rich and somewhat decadent and it's hard to describe how delicious and awe inspiring they are without attacking the screen.

There are different ways to make them, with slight variations from cook to cook. This is how I like to make my rajas con crema recipe.

Let's talk about how to make rajas!

Poblano Peppers for Rajas Poblanas

Rajas Poblanas Ingredients (Rajas con Crema)

  • Poblano Peppers. You can use similar peppers, such as Anaheims or Hatch chile varieties, but poblano peppers are traditional. You can use bell peppers as well.
  • Vegetable Oil. Or use butter.
  • Veggies. Onion, garlic, and corn. Green beans are also a nice addition.
  • Cream. I prefer Mexican crema, though you can use sour cream. Use heavy cream for a richer, more decadent dish. Chicken broth is also traditionally used in some variations.
  • Mexican Style Cheese. Use melty cheeses, such as asadero, manchego, or queso quesadilla cheeses.
  • Seasonings. I like to include a bit of ancho powder, Mexican oregano, and salt and black pepper.

How to Make Rajas Poblanas (Roasted Poblano Strips in Cream Sauce) - The Recipe Method

Roast the Poblano Peppers. First, roast your awesome poblano peppers over your stove top flame at high heat until, rotating often, until the skins char and blister up, about 10 minutes.

Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information below on how to roast poblano peppers.

Cool and set the peppers into a plastic bag or plastic wrap to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.

Peel the charred skin from the roasted poblano peppers and remove the seeds and stems. Slice them into strips about ¾ inch thick.

Roasting Poblano Peppers for Rajas Poblanas

Cook the Onion. Heat the oil in a large pan to medium heat. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.

Garlic and Corn. Add the garlic and corn. Cook for 1 minute, stirring a bit.

Poblano Strips. Add the poblano pepper strips and cook another minute, stirring.

Cooking onions, roasted poblano strips, and corn in a pan to make Rajas Poblanas

Cream and Cheese. Swirl in the crema and seasonings and stir to incorporate.

Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.

Serve! I like to serve my roasted poblano rajas on warmed corn tortillas for rajas tacos, but you can just eat them right out of the pan, ala rajas con queso, or maybe over rice. Very delicious!

Stirring in the cream and scooping out some Rajas Poblanas from the pan

Recipe Tips & Notes

Variations. Cream cheese is a great option to achieve a nice level of creaminess, as is crème fraîche. Also, I like to add in jalapeno strips as well for a bit more of a spicy element.

Use Melty Cheeses. It is best to use a melty Mexican cheese, like Mexican manchego, but monterey jack will do, as will white cheddar, or even a good pepper jack.

Serving Rajas

Rajas poblanas con crema are usually served on warmed tortillas, though can can be served as a flavoring component in other dishes. Try them with Mexican eggs and potatoes (huevos y papas), on top of chorizo con huevos tacos, or with queso fundido.

You can easily add in other ingredients to turn it into a hardier meal. Consider adding shredded chicken for "Rajas con Pollo", or cooked diced potatoes for "Rajas con Papas".

It also makes a great side dish.

Rajas Poblanas Taco in Mike's hand

Try Some of My Other Popular Mexican Recipes

  • Mexican Picadillo
  • Mexican Rice
  • Classic Mexican Chicken Posole
  • Homemade Red Enchilada Sauce
  • Chicken Enchiladas Verdes
  • Barbacoa Tacos
  • Chile Relleno Casserole
Creamy Rajas Poblanas in a pan, ready to serve

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Rajas Poblanas Recipe (Rajas con Crema)
Print

Rajas Poblanas con Crema Recipe (Roasted Poblano Strips in Cream Sauce)

Rajas poblanas, or rajas con crema, is a Mexican dish of roasted poblano peppers sliced into "rajas", or strips, served in a creamy cheese sauce, so easy to make! They are hugely flavorful and sure to be your new favorite. Here is my recipe.
Save Recipe Saved!
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Mexican, poblanos, spicy, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Calories: 329kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.98 from 38 votes
Leave a Review

Ingredients

  • 4 large poblano peppers
  • 2 tablespoons vegetable oil (or use butter)
  • ½ yellow onion sliced
  • 3 cloves garlic minced
  • 1 cup corn kernels
  • ½ cup Mexican crema (or use sour cream or heavy cream, or chicken broth)
  • 5 ounces melty Mexican style cheese shredded (about 2 cups – I used Mexican manchego)
  • 1 teaspoon chili powder (optional - I used ancho powder, though paprika is good)
  • ½ teaspoon Mexican oregano
  • Salt and pepper to taste I used a few light grinds

Instructions

  • Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
  • Peel the charred skin from the roasted poblano peppers, then remove the stems and seeds. Slice the poblanos into strips about ¾ inch thick.
  • Heat the oil in a large pan to medium heat. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
  • Add the garlic and corn. Cook for 1 minute, stirring a bit.
  • Add the poblano pepper strips and cook another minute, stirring.
  • Swirl in the crema and seasonings and stir to incorporate.
  • Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
  • Serve! These are great on warmed tortillas.

Video

Notes

NOTE: I served mine on warmed corn tortillas. Very delicious!
Heat Factor: Mild. If you're looking for a spicier version, add in some jalapeno pepper strips, and/or spicy chili flakes and spicy chili powder.

Nutrition Information

Calories: 329kcal   Carbohydrates: 16g   Protein: 12g   Fat: 25g   Saturated Fat: 10g   Polyunsaturated Fat: 3g   Monounsaturated Fat: 3g   Cholesterol: 54mg   Sodium: 434mg   Potassium: 304mg   Fiber: 3g   Sugar: 6g   Vitamin A: 939IU   Vitamin C: 98mg   Calcium: 452mg   Iron: 1mg
Rajas Poblanas Recipe (Rajas con Crema)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This post was updated on 6/19/23 to include new information and photos. It was originally published on 9/7/18.

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    Recipe Rating




  1. Charlotte says

    September 10, 2023 at 11:16 am

    5 stars
    Fabulous …I make this dish often as everyone loves it. I vary side dishes and add ingredients as the mood strikes. Thanks for sharing.

    Reply
    • Mike Hultquist says

      September 10, 2023 at 11:33 am

      Thanks, Charlotte. I know, this dish is SO GOOD. A favorite of mine.

      Reply
  2. Jeff says

    September 09, 2023 at 5:26 pm

    5 stars
    I just made this exactly as it appears, doubled except for the shredded cheese (only used 2 cups). I used crema, ancho chile powder, and leftover roasted corn on the cob. It was delicious! Very tasty on corn tortillas.

    Reply
    • Mike Hultquist says

      September 09, 2023 at 5:32 pm

      Boom! Glad you enjoyed it, Jeff. This is one of my personal favorites. YUM.

      Reply
  3. Stephanie says

    September 09, 2023 at 1:56 pm

    5 stars
    Wow! This was so good. I made as is using sour cream that I had on hand instead of the crema. I did add lime zest and lime juice to the sour cream before adding and added black beans to bulk it up. It was fast to put together and a great lunch. We have poblanos overflowing in the garden and I was looking for another use for them. Thanks for sharing this.

    Reply
    • Mike Hultquist says

      September 09, 2023 at 2:24 pm

      Thanks, Stephanie! I know, it's so good! One of our favorites here!

      Reply
  4. Dan Gillis says

    August 27, 2023 at 3:36 pm

    5 stars
    I've made this awesome recipe in the past, and it is delicious. crazy good. My wife just asked me to make it again. I already got the poblanos. . I recommend it to everyone.

    Reply
    • Mike Hultquist says

      August 28, 2023 at 6:21 am

      Awesome! Thanks, Dan! One of our favorites for sure.

      Reply
  5. Kathleen Estrada says

    August 21, 2023 at 7:00 pm

    5 stars
    Just made this and OMG it's fabulous! Hubby said it was GREAT, heat was just right. Added a little fresh shrimp when I added the poblanos to cook through. Served it up with flour tortillas, chips and pico de gallo and Mexican Mango slaw. Loving your recipes!

    Reply
    • Mike Hultquist says

      August 21, 2023 at 9:48 pm

      Thanks, Kathleen!

      Reply
  6. Sara says

    July 18, 2023 at 9:08 pm

    5 stars
    Out of control delicious!! My teenagers couldn’t get enough! I cooked chicken thighs and added in bite size pieces. Also I cup of chicken stock to thin in out a bit. Served over cilantro lime rice and tortillas on the side. This will be added to the regular rotation!! Thank you!

    Reply
    • Mike Hultquist says

      July 19, 2023 at 6:06 am

      Excellent! Glad it was a hit, Sarah!

      Reply
  7. C S Russell says

    July 12, 2023 at 8:25 pm

    5 stars
    Loved this dish…I will make it often.

    Reply
    • Mike Hultquist says

      July 13, 2023 at 5:41 am

      Glad you enjoyed it!

      Reply
  8. Charles Pascual says

    June 28, 2023 at 9:11 am

    5 stars
    Nice recipe; clear and easy-to-follow. I am a big fan of chiles rellenos but rarely make them at home 'cause of the whole stuffing, battering, frying thing - so I order 'em at restaurants, which can lead to indifferent results. But this dish is...Wow! I satisfy my Jonesing for poblanos and cheese, with the addition of sweet corn and onions. I'll make this a lot this summer while corn is in season - then I'll just have to switch to frozen corn. I also plan to add sliced jalapeños or serranos next time. Thanks, Mike.

    Reply
    • Mike Hultquist says

      June 29, 2023 at 7:00 am

      Thanks, Charles! This has been a personal favorite of mine for a long time. I love it on tortillas, but have been enjoying it as a topping for other meats as well. Great stuff! Very versatile.

      Reply
  9. Janet O'Neill says

    June 20, 2023 at 10:33 am

    4 stars
    I’m from SoCal, my husband is from the Midwest. I really liked this recipe. Although, next time I’ll cook the chilies a bit longer. He thought it would be good maybe twice a year. I could eat it twice monthly! Oh, I used fresh ancho chilies, but frozen corn.

    Reply
    • Mike Hultquist says

      June 20, 2023 at 10:58 am

      5 stars
      Glad you enjoyed it, Janet. Be sure to make a note of the cooking/roasting time, as it is better to go by feel of the peppers rather than strictly time, as most ovens can vary in their heat output. I appreciate it.

      Reply
  10. Heather Soper says

    June 20, 2023 at 2:08 am

    5 stars
    Looks tasty but I don't know where I will get the peppers!

    Reply
    • Mike Hultquist says

      June 20, 2023 at 6:54 am

      Good luck, Heather. Poblanos are best for this, but you can make it with other peppers, like Anaheims, Hatch chiles, or even bells.

      Reply
  11. Mary says

    June 19, 2023 at 8:16 pm

    5 stars
    Wowza! This is a keeper at this house. I didn’t have Mexican cheese so I used pepper Jack cheese. I used some poblanos from our garden. It is so yummy!!! Thank you!

    Reply
    • Mike Hultquist says

      June 19, 2023 at 9:48 pm

      Awesome! Thanks, Mary!

      Reply
  12. Trish says

    June 19, 2023 at 7:28 pm

    5 stars
    This is sooo good! One of my favorite dishes. I have made this so many times, it’s always a hit! So glad I found it! I was searching for recipes that used Poblanos because I got a case for free.This recipe is great when you want creamy comfort food. Thank you Mike for another awesome recipe!

    Reply
    • Mike Hultquist says

      June 19, 2023 at 9:48 pm

      Awesome! Thanks, Trish!

      Reply
  13. Cindy says

    June 19, 2023 at 7:14 pm

    5 stars
    So so tasty for Meatless Monday! Added some black beans and ate these with charred flour tortillas and crunchy corn tostadas topped with chopped fresh tomato and avacado. Thanks, Mike, for your enthusiasm for great spicy recipes and all things chili pepper!!

    Reply
    • Mike Hultquist says

      June 19, 2023 at 9:49 pm

      Boom! I love it, Cindy! I appreciate it. =)

      Reply
  14. Kynthia says

    June 19, 2023 at 6:12 pm

    5 stars
    I think I will remove the fried veggies from the pan then make a roux so the chicken broth is creamy.

    My girlfriend has heart issues so keeping sodium, sugars and fats down is important in my kitchen.she really likes poblanos so I'm going to surprise her

    Reply
    • Mike Hultquist says

      June 19, 2023 at 6:27 pm

      I think that will be very nice, Kynthia. Let me know how she enjoys it. What a nice surprise. I'd love to hear if she enjoys it. Best to you both.

      Reply
  15. Jan Schuman says

    June 19, 2023 at 8:06 am

    5 stars
    Fantastic recipe! Always enjoy your website Mike and can't wait to try every recipe there. Many thanks to you.

    Reply
    • Mike Hultquist says

      June 19, 2023 at 9:02 am

      Thanks so much, Jan! I appreciate it!

      Reply
  16. Lynn says

    June 19, 2023 at 7:05 am

    5 stars
    Can you make this head of time.

    Reply
    • Mike Hultquist says

      June 19, 2023 at 7:07 am

      You surely can, Lynn. Gently reheat them in a pan with a bit of extra cream or water to warm it back up. Enjoy!

      Reply
  17. stephanie says

    January 01, 2023 at 1:36 pm

    saute GARLIC with oninos y poblano chilis . THE horrid secret to this recipie is a1/4 cube of knorr chicken bullion. makes it perfect!
    Most fabulous item has occured in our stores. Frozen fire roasted Poblanos
    saludos Stephanie Alamos Sonora MX.

    Reply
    • Mike Hultquist says

      January 01, 2023 at 1:47 pm

      Nice! I recently started cooking with Knorr chicken bouillon. Great stuff!

      Reply
  18. Elaine says

    September 25, 2022 at 12:27 am

    I bought some poblano chiles but with the recent spike in temperature, all 6 of them became wrinkly. Can we still cook them or will the taste be affected? Are they spoiled? Thank you.

    Reply
    • Mike H. says

      September 26, 2022 at 4:50 am

      Elaine, if it is only the wrinkles that bother you - don't worry. You should be fine. Enjoy the recipe!

      Reply
  19. Shelly says

    September 11, 2022 at 6:31 pm

    I made it! Cooked chicken breast cut into strips in a separate pan and added last. Used ancho chili powder (great advice!) added a little half and half for a bit more sauce. Served on rice. A big hit with the fam!

    Reply
    • Mike Hultquist says

      September 11, 2022 at 8:44 pm

      Perfection!!! Thanks, Shelly!

      Reply
  20. Briana Robison says

    September 03, 2022 at 5:06 am

    5 stars
    Hi. The print button is not working. It keeps looping back to the top of the post. This recipe looks great! We have a huge bucket full of poblanos. Might add shrimp!

    Reply
    • Mike Hultquist says

      September 03, 2022 at 7:27 am

      Briana, what browser are you using? I can investigate the issue. Strange! Enjoy the recipe!

      Reply
  21. Cathleen says

    June 04, 2022 at 2:22 pm

    5 stars
    First time I’ve used Mexican crema (I got the table cream version), and I know think this is a must have in my fridge at all times! This recipe is very easy and quite tasty. Made it for the first time today.

    Reply
    • Mike Hultquist says

      June 05, 2022 at 8:30 am

      Yes, we LOVE this stuff and use Mexican crema like crazy. Love it.

      Reply
  22. Killjoy, Roughhouse Publishing Company says

    May 17, 2022 at 5:50 pm

    5 stars
    This is one of my top 5 recipes ! Been making it for years now. Sorry it took me this long to comment

    I add a protein once it’s finished , like cooked chicken or shrimp!

    Thanks so much for this recipe

    Reply
    • Mike Hultquist says

      May 17, 2022 at 10:02 pm

      Awesome! Very happy you love it! A favorite here as well. Thanks!

      Reply
  23. Dianna says

    May 01, 2022 at 4:28 pm

    This was very good! Made exactly as written but added a jalapeno for some heat. Served in charred flour tortillas along with spiced tex-mex quinoa. Yum!

    Reply
    • Mike Hultquist says

      May 02, 2022 at 6:47 am

      Thanks, Dianna!

      Reply
  24. Ms Kitty says

    December 10, 2021 at 7:30 pm

    5 stars
    I've been hunting a recipe like this too go with my ravioli dish... I can't wait till I get this going

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 10, 2021 at 11:28 pm

      Enjoy, Ms. Kitty!

      Reply
  25. Sandi Poniatowski says

    October 31, 2021 at 10:03 am

    5 stars
    I loved it. Served it over cheesy grits. I’m making it again this week! Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 31, 2021 at 1:32 pm

      Perfect! Thanks, Sandi!

      Reply
  26. Danae says

    August 01, 2021 at 9:34 pm

    5 stars
    Holy COW!!! This is so good. Added jalapeños and shrimp, served with Mexican rice and homemade refried beans. MUST TRY!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 02, 2021 at 5:19 am

      Thanks Danae! Yes! I LOVE this one. So good.

      Reply
  27. Patti says

    July 21, 2021 at 7:47 pm

    5 stars
    This recipe is one that I will definitely make again. It’s so good and versatile. You can add meat, grilled shrimp, chicken or keep as a vegetarian dish. Love it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 21, 2021 at 10:00 pm

      Glad you enjoyed it, Patti! Nice.

      Reply
  28. Ted says

    June 06, 2021 at 9:45 pm

    5 stars
    Off the charts, awesome. A bit of background. We grow a variety of Green Chile "Joe E, Parker" (Hatch type). they grow to six feet in height 3 foot around and produce until frost, here in Eastern Kentucky. 20 years plus growing them . Made your recipe with cream cheese, Mexican creme fresche, and monerey jack, with some heavy cream to thin it a bit. Instead of Paprika , I used some home made Mesquite smoked chilie pepper. We substituted the Joe E. Parker's for the Poblano's. . we used the Mexican oregano in stock in our kitchen. Added a can of drained corn. We did cream cheese with the creme fresch and creamed (Hand Mixer electric)) with chicken bouillon granules. This is an awesome recipe to play with as we did. One of the top ten dishes I have made in 40 plus years.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2021 at 5:58 am

      Awesome, Ted. Super happy you enjoyed it! Such a great one for sure.

      Reply
  29. Sheila Craig says

    June 01, 2021 at 8:30 pm

    5 stars
    Soooo good! Used sour cream and Monterey Jack, and used a teaspoon of cumin, a teaspoon of smoked paprika, and salt and pepper to taste for seasonings. Served on top of chicken enchiladas. Best ever!! Thanks for a real keeper.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2021 at 9:54 pm

      Awesome! Super happy you enjoyed it, Sheila. Thanks!!

      Reply
  30. Joe says

    April 22, 2021 at 10:26 am

    5 stars
    I tried this last night. Added smoke paprika to the seasonings. Fantastic.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 22, 2021 at 12:00 pm

      Yes! So good! Glad you enjoyed them, Joe!

      Reply
  31. G Barron says

    February 28, 2021 at 12:45 pm

    5 stars
    This is amazing- have made with crema, sour cream & heavy cream, they all work well, used cumin with the other seasonings. I’ve added jalapeños to the poblanos and onions...we like with steak or tortillas. This is a great site!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 28, 2021 at 1:27 pm

      Nice! So awesome with extra jalapenos and onions. I love it. Glad you are enjoying it!

      Reply
    • Dave says

      June 19, 2023 at 6:25 am

      5 stars
      Totally doing this. Also gonna substitute mushrooms for the corn. Onions, peppers, and mushrooms in spicy cheese sauce with steak. Awwww yeahhhh!

      Reply
      • Mike Hultquist says

        June 19, 2023 at 6:42 am

        Enjoy, Dave!

        Reply
  32. Dee says

    February 17, 2021 at 12:13 pm

    5 stars
    I'm curious why you have to peel the skins? Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 17, 2021 at 12:51 pm

      Dee, you don't have to if you don't want to. However, once they are roasted, the skins char up and blacken, which affects flavor. They start to peel off anyway and can be a textural issue as well.

      Reply
  33. Karen says

    August 06, 2020 at 6:22 pm

    5 stars
    Used what I had (sour cream and pepper jack) and it turned out delicious! Will make again. We ate with rice, but this would be so good in a taco or quesadilla

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 07, 2020 at 6:18 am

      Great, Karen! Thanks!

      Reply
  34. Beth Norred says

    May 30, 2020 at 2:40 pm

    5 stars
    This is a great recipe. I used both heavy cream and sour cream, Your creole seasoning as my spices. Served with Rib Eye steaks, garden veggies and fresh baked potatoes. Thank you for sharing all your delicious recipes ... especially those spices... always wanted to make my own, now I do.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 31, 2020 at 8:24 am

      Thanks, Beth! Excellent! Super happy you enjoyed it.

      Reply
  35. Jennifer says

    May 29, 2020 at 8:38 pm

    5 stars
    Wow. Smells great. I used Jack Cheese.
    When I warm it up for another meal should I warm it in a pan or microwave? I made it this evening for dinner tomorrow. I could put this over a sunny side up egg.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 30, 2020 at 6:56 am

      Thanks, Jennifer. Yes, so good. You can sprinkle on a bit of water and warm it in the microwave if you'd like, though the pan works as well. I love the addition of the egg. Nice!

      Reply
  36. Flor says

    May 17, 2020 at 2:41 pm

    5 stars
    Great recipe! My Mexican mother approves!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 17, 2020 at 3:08 pm

      Alright! Excellent! Yes, this is SO GOOD. Muy delicioso!

      Reply
  37. Dan says

    May 07, 2020 at 9:12 am

    5 stars
    Used this as a topper for Juicy Shredded Chicken and Chicken Tinga for Cinco de Mayo. Win-Win!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 08, 2020 at 3:12 pm

      Perfect, Dan! I love it! Going to try that myself!

      Reply
  38. Dylan says

    October 11, 2019 at 6:28 pm

    5 stars
    This is *literally* the best thing I’ve ever made. Will easily become a routine staple in my household.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2019 at 3:43 pm

      Awesome, Dylan! I love to hear this!

      Reply
  39. Tom Woz says

    October 08, 2018 at 9:39 am

    Mike, LOVE your site. I've made (& shared) many of your recipes w great success - but having trouble w this one. I'm using regular (not "lite") sour cream and Manchego cheese (made in Spain). The recipe turns out tasting good, but ends up being very "oily" (a fair amt of gold to light brown oil seems to be forming), to the point that I need to sop some up w paper towels before serving. Doesn't look like your finished picture at all. Any suggestions as to what I'm doing wrong?
    Thanks, Tom

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2018 at 9:57 am

      Thanks, Tom. It is possible you're working with too high of heat? If the pan is too hot, it will cause the oils to separate from the cheese and it won't get nice and melty. Mexican Manchego is quite a bit "meltier" than Spanish Manchego, though the Spanish version (which I love) should melt OK for this. The sour cream shouldn't be an issue. I would try with lower heat and see if that helps. Please let me know. Happy to help.

      Reply
  40. Deb Snyder says

    September 14, 2018 at 1:45 pm

    5 stars
    I have an over abundance of green bell peppers in my garden and used those instead as you suggested. It was sooo delicious. I used it as a sauce over a jalapeno,cheese stuffed, bacon wrapped chicken breast. The sauce made the dish. You are a genius!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2018 at 1:46 pm

      That's GREAT, Deb. Thanks! Super glad it worked out for you! I do love this recipe.

      Reply
  41. mjskitchen says

    September 10, 2018 at 3:12 pm

    I'm growing poblanas this years for the first time and the plants are loaded. What a tasty way to enjoy them! Thanks for sharing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 10, 2018 at 3:14 pm

      I agree! Thanks so much! Poblano peppers are one of my favorites.

      Reply
  42. Wayne Lind says

    September 08, 2018 at 1:03 am

    5 stars
    I can't get these peppers living in a little hick town here in B.C. Canada. What others could I use.
    Thanks for any ideas.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 08, 2018 at 7:03 am

      Wayne, I would use Anaheim peppers instead, if they are available. At a bare minimum, you CAN make this with green bell peppers. Jalapeno peppers would be nice as well, though expect more heat. I hope this helps.

      Reply

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