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 con Crema Recipe (Rajas Poblanas)
"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 con crema!
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 con Crema (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.
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.
Storage & Leftovers
Store any leftover rajas con crema in a sealed container in the refrigerator for up to 5 days. Warm them gently in a pan on the stove top to enjoy again.
You can also freeze them for 3 months or longer.
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 con Crema Recipe (Roasted Poblano Strips in Cream Sauce)
- 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
- 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.
NOTE: This post was updated on 6/19/23 to include new information and photos. It was originally published on 9/7/18.