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
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 230.
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.
Nelda says
I made this tonight. It is soooooo good. We loved it, hubby said it was a keeper. I also made your hopping john recipe (New Years Day and it also was so good. I am so glad I found your site. I'll be using your recipes often. Thank again. Just wish the peppers didn't have to be peeled, that was very time consuming. Good stuff.
Mike H. says
Thank you, Nelda. I am happy to hear that you guys enjoy it!
Paulette Salisbury says
Loved this recipe and so I turned it into soup. Here's what I did, I added some diced celery, carrot, jalapeno, onion, garlic, red sweet pepper and a few tiny Aji peppers from our straggling pepper plants. About a cup of cooked mixed beans (had them in the freezer). Cut the roasted poblanos in chunks not strips. About 2 cups of frozen corn. Lots of your Cajun Seasoning and a big dash of oregano. 4 cups chicken broth. Used sour cream to finish. Cheese on top. Yummy. The left- overs may get some melty cheese to extend it and a spicy sausage sautéed for bulk and more good flavors Thanks for all of your inspiration, Mike.
Mike H. says
You are very welcome, Paulette - I am glad that you've adjusted it to your liking. Enjoy!
Todd says
Made this the other night. Added shredded chicken breast and it was the main course. Absolutely amazing.
Mike H. says
Thank you for your feedback, Todd!
Bill says
This is seriously good recipe. Thanks, Mike!
Now, you MUST DO chiles en nogada. ;--)
Mike H. says
Haha, great idea, Bill. Thanks and enjoy!
Ramya says
Cant wait to make this soon for me i never had rajas poblanas before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!
Raun MacLellan says
Love this in warm corn tortillas! Poblanos are one of my favorites. This recipe never disappoints!
Mike Hultquist says
Yes!! Thanks, Raun! Great stuff.
lauri jorgenson says
I made this and just put it over chicken breast, next time I will double the recipe!!! Such wonderful flavor. I never really knew what to do with poblanos before, well next year I will be planting them again!
Mike Hultquist says
Glad you enjoyed it, Lauri! A favorite here for sure!
Nadra SMYLA says
I made something similar without a recipe, but put thin strips of pork and fresh napolitas in it .. these were the ingredients I had on hand. It was amazing
I had no idea it was a real recipe
Mike H. says
Well, I am glad you enjoy it, Nadra!
Mimsy says
I made this 2 weeks ago and absolutely loved it!!! I served it on warm corn tortillas. I have been thinking about it ever since…I’m making it right now!!!
Mike H. says
Sounds awesome. Thanks a lot, Mimsy!
Kristen says
I loved this recipe! I added shiitake mushrooms and shredded chicken to the mix… Delicious! A very flexible recipe that allows you to make it your own. I prefer a bit more spice and will be adding a bit more heat the next time I make this dish. And I will be keeping this in regular rotation!
I envision using this as filling for a Mexican lasagna, layering between tortillas in a deep dish pan and topping with a melty cheese.
Mike H. says
Love hearing it, Kristen, and great plan. Enjoy!
Chef Lyssa says
That sounds amazing! I might have to try that idea! Thank you for sharing your thoughts…
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!