Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a traditional Mexican recipe made by roasting poblano peppers, slicing them into “rajas”, or strips, then simmering them with a creamy cheese sauce. They are hugely flavorful and sure to be your new favorite. Here is how I make them.
"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.
Oh baby!
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.
In a nutshell, the recipe is made of roasted poblano peppers that are peeled and sliced into strips, or "rajas", then simmered in a homemade sauce made with Mexican crema, shredded Mexican cheeses, and plenty of spices.
Seriously. Just look at them here.
Rajas Poblanas Con Crema - Roasted Poblano Strips in Cream Sauce
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.
So let's just talk about how we make them so you can get to it, shall we? Yeah!
How to Make Rajas Poblanas (Roasted Poblano Strips in Cream Sauce) - The Recipe Method
First, roast your awesome 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 below on how to roast poblano peppers.
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 and slice them into strips about ¾ inch thick.
Slicing the roasted poblano peppers into strips, or "rajas"
Next, heat a large pan to medium heat and melt the butter.
Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
Add the poblano pepper strips and cook another minute, stirring.
Swirl in the crema and stir to incorporate.
Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
Serve them up! Yes!
I served mine on warmed corn tortillas, but you can just eat them right out of the pan, or maybe over rice. Very delicious!
Variations on this Recipe
Mexican crema is traditional here, but you can swap in sour cream instead. As a variation, try heavy cream, which is much more decadent, or milk. Cream cheese is also a great option to achieve a nice level of creaminess.
Also, I like to add in jalapeno strips as well for a bit more of a spicy element. Plus, my #JalapenoObsession is well documented.
I just can't help it! I love them so.
About the Cheeses
You have many options. It is best to use a melty Mexican cheese, like Mexican manchego, but Monterrey Jack will do, as will white cheddar, or even a good pepper jack.
MELTY cheeses only need apply for this recipe.
Variations on Rajas
This is a traditional rajas recipe, but you can easily add in other ingredients to turn it into a hardier meal. Consider adding cooked chicken for "Rajas con Pollo", or cooked diced potatoes for "Rajas con Papas".
Such great food!
Try Some of My Other Popular Mexican Recipes
- Mexican Picadillo
- Mexican Rice with Chorizo and Black Beans
- Classic Mexican Chicken Posole
- Homemade Red Enchilada Sauce
- Chicken Enchiladas Verdes with Cheese
- Chile Relleno Casserole
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 (Roasted Poblano Strips in Cream Sauce) – Recipe
Ingredients
- 4 large poblano peppers
- 2 tablespoons butter
- ½ yellow onion sliced
- ½ cup Mexican crema or use sour cream
- 5 ounces melty Mexican style cheese shredded (about 2 cups – I used Mexican manchego)
- 1 teaspoon chili powder I used paprika, though ancho powder would be great here
- 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 and slice them into strips about ¾ inch thick.
- Heat a large pan to medium heat and melt the butter.
- Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
- Add the poblano pepper strips and cook another minute, stirring.
- Swirl in the crema and stir to incorporate.
- Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
- Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
- Serve!
stephanie says
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.
Mike Hultquist says
Nice! I recently started cooking with Knorr chicken bouillon. Great stuff!
Elaine says
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.
Mike H. says
Elaine, if it is only the wrinkles that bother you - don't worry. You should be fine. Enjoy the recipe!
Shelly says
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!
Mike Hultquist says
Perfection!!! Thanks, Shelly!
Briana Robison says
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!
Mike Hultquist says
Briana, what browser are you using? I can investigate the issue. Strange! Enjoy the recipe!
Cathleen says
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.
Mike Hultquist says
Yes, we LOVE this stuff and use Mexican crema like crazy. Love it.
Killjoy, Roughhouse Publishing Company says
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
Mike Hultquist says
Awesome! Very happy you love it! A favorite here as well. Thanks!
Dianna says
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!
Mike Hultquist says
Thanks, Dianna!
Ms Kitty says
I've been hunting a recipe like this too go with my ravioli dish... I can't wait till I get this going
Michael Hultquist - Chili Pepper Madness says
Enjoy, Ms. Kitty!
Sandi Poniatowski says
I loved it. Served it over cheesy grits. I’m making it again this week! Thanks
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks, Sandi!
Danae says
Holy COW!!! This is so good. Added jalapeños and shrimp, served with Mexican rice and homemade refried beans. MUST TRY!!
Michael Hultquist - Chili Pepper Madness says
Thanks Danae! Yes! I LOVE this one. So good.
Patti says
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!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Patti! Nice.
Ted says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome, Ted. Super happy you enjoyed it! Such a great one for sure.
Sheila Craig says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome! Super happy you enjoyed it, Sheila. Thanks!!
Joe says
I tried this last night. Added smoke paprika to the seasonings. Fantastic.
Michael Hultquist - Chili Pepper Madness says
Yes! So good! Glad you enjoyed them, Joe!
G Barron says
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!
Michael Hultquist - Chili Pepper Madness says
Nice! So awesome with extra jalapenos and onions. I love it. Glad you are enjoying it!
Dee says
I'm curious why you have to peel the skins? Thanks
Michael Hultquist - Chili Pepper Madness says
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.
Karen says
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
Michael Hultquist - Chili Pepper Madness says
Great, Karen! Thanks!
Beth Norred says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Beth! Excellent! Super happy you enjoyed it.
Jennifer says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Flor says
Great recipe! My Mexican mother approves!
Michael Hultquist - Chili Pepper Madness says
Alright! Excellent! Yes, this is SO GOOD. Muy delicioso!
Dan says
Used this as a topper for Juicy Shredded Chicken and Chicken Tinga for Cinco de Mayo. Win-Win!
Michael Hultquist - Chili Pepper Madness says
Perfect, Dan! I love it! Going to try that myself!
Dylan says
This is *literally* the best thing I’ve ever made. Will easily become a routine staple in my household.
Michael Hultquist - Chili Pepper Madness says
Awesome, Dylan! I love to hear this!
Tom Woz says
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
Michael Hultquist - Chili Pepper Madness says
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.
Deb Snyder says
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!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Deb. Thanks! Super glad it worked out for you! I do love this recipe.
mjskitchen says
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!
Michael Hultquist - Chili Pepper Madness says
I agree! Thanks so much! Poblano peppers are one of my favorites.
Wayne Lind says
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.
Michael Hultquist - Chili Pepper Madness says
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.