When the poblanos blister and their smoky aroma fills the kitchen, I know something comforting is on the way. These rajas con crema wrap tender strips of roasted chile and sweet onion in a silky, cheesy sauce. Bring warm tortillas to the table and let everyone make a little taco while the pan is still warm.
What are rajas con crema?
Rajas means strips: here, roasted poblano peppers are sliced and gently simmered with onion, Mexican crema, and Oaxaca cheese. The peppers have a deep, earthy flavor and usually mild heat, though individual poblanos can surprise you. A little lime brightens the rich sauce, and cilantro adds a fresh finish if you like it.
Ingredients and helpful tips
Choose firm, glossy poblanos. Roast them until the skins blister, then cover briefly so the steam loosens the skin. Rub away the papery skin, remove the stems and seeds, and slice the flesh. There is no need to rinse away every little fleck of char.
Mexican crema gives the sauce a gentle tang and pourable texture. Oaxaca cheese melts into soft strands; Monterey Jack is a good substitute. Keep the heat low once the crema goes in so the sauce stays smooth, and add a splash of water if it becomes too thick.
How to serve rajas
Spoon the creamy peppers into warm tortillas or serve them alongside grilled chicken and Mexican red rice. For a vegetable-filled table, try them with calabacitas con queso. If you love poblanos, my stuffed poblano peppers in creamy chipotle sauce are another cozy dinner.
Frequently asked questions
Are poblano peppers spicy?
They are generally mild, but heat varies from pepper to pepper. Removing the seeds and pale ribs helps keep the dish milder.
Can I make rajas ahead?
Yes. Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat with a splash of water or milk to loosen the sauce.
Rajas con Crema (Creamy Poblano Strips)
Ingredients
- 4 large poblano peppers
- 1 tablespoon unsalted butter
- 1 medium white onion thinly sliced
- 2 cloves garlic minced
- ¾ cup Mexican crema
- ½ cup shredded Oaxaca cheese
- ½ teaspoon fine salt or to taste
- ¼ teaspoon black pepper
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro optional
Instructions
- Char the poblanos under a broiler or over a gas flame, turning until blistered on all sides, about 8–12 minutes. Transfer to a covered bowl and let steam 10 minutes.
- Rub off the loosened skins. Remove stems and seeds, then cut the peppers into strips.
- Melt the butter in a skillet over medium heat. Cook the onion for 5–7 minutes until soft. Stir in the garlic for 30 seconds.
- Add the poblano strips, salt and pepper and cook for 2 minutes. Reduce the heat to low, stir in the crema and warm gently for 3–4 minutes without boiling.
- Add the Oaxaca cheese and stir until melted. Remove from heat, add lime juice, and sprinkle with cilantro if desired. Serve warm with tortillas.
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