Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)
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.
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.
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.
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.
- 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
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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.
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Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
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Heat a large pan to medium heat and melt the butter.
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Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
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Add the poblano pepper strips and cook another minute, stirring.
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Swirl in the crema and stir to incorporate.
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Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
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Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
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Serve!
Recipe Video
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.
10 comments
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This is *literally* the best thing I’ve ever made. Will easily become a routine staple in my household.
Awesome, Dylan! I love to hear this!
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
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.
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!
That’s GREAT, Deb. Thanks! Super glad it worked out for you! I do love this recipe.
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!
I agree! Thanks so much! Poblano peppers are one of my favorites.
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.
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.