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.
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.
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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
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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 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 12/29/23 to include new information and photos. It was originally published on 9/7/18.
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.