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 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!
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.
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.
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!
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.
Try Some of My Other Popular Mexican Recipes
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 con Crema Recipe (Roasted Poblano Strips in Cream Sauce)
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
Nutrition Information
NOTE: This post was updated on 6/19/23 to include new information and photos. It was originally published on 9/7/18.
Charlotte says
Fabulous …I make this dish often as everyone loves it. I vary side dishes and add ingredients as the mood strikes. Thanks for sharing.
Mike Hultquist says
Thanks, Charlotte. I know, this dish is SO GOOD. A favorite of mine.
Jeff says
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.
Mike Hultquist says
Boom! Glad you enjoyed it, Jeff. This is one of my personal favorites. YUM.
Stephanie says
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.
Mike Hultquist says
Thanks, Stephanie! I know, it's so good! One of our favorites here!
Dan Gillis says
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.
Mike Hultquist says
Awesome! Thanks, Dan! One of our favorites for sure.
Kathleen Estrada says
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!
Mike Hultquist says
Thanks, Kathleen!
Sara says
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!
Mike Hultquist says
Excellent! Glad it was a hit, Sarah!
C S Russell says
Loved this dish…I will make it often.
Mike Hultquist says
Glad you enjoyed it!
Charles Pascual says
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.
Mike Hultquist says
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.
Janet O'Neill says
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.
Mike Hultquist says
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.
Heather Soper says
Looks tasty but I don't know where I will get the peppers!
Mike Hultquist says
Good luck, Heather. Poblanos are best for this, but you can make it with other peppers, like Anaheims, Hatch chiles, or even bells.
Mary says
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!
Mike Hultquist says
Awesome! Thanks, Mary!
Trish says
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!
Mike Hultquist says
Awesome! Thanks, Trish!
Cindy says
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!!
Mike Hultquist says
Boom! I love it, Cindy! I appreciate it. =)
Kynthia says
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
Mike Hultquist says
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.
Jan Schuman says
Fantastic recipe! Always enjoy your website Mike and can't wait to try every recipe there. Many thanks to you.
Mike Hultquist says
Thanks so much, Jan! I appreciate it!
Lynn says
Can you make this head of time.
Mike Hultquist says
You surely can, Lynn. Gently reheat them in a pan with a bit of extra cream or water to warm it back up. Enjoy!
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!
Dave says
Totally doing this. Also gonna substitute mushrooms for the corn. Onions, peppers, and mushrooms in spicy cheese sauce with steak. Awwww yeahhhh!
Mike Hultquist says
Enjoy, Dave!
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.