Pin it
This creamy roasted poblano pepper dish has been my go-to comfort food whenever I crave authentic Mexican flavors without spending hours in the kitchen. The smoky char of the poblanos balanced with the richness of Mexican crema creates an irresistible combination that transforms simple ingredients into something extraordinary.
I first made Rajas con Crema during a dinner party where I needed an impressive but uncomplicated dish. The look on my friends' faces when they took their first bite told me everything I needed to know. Now it's requested at nearly every gathering I host.
- Poblano peppers: For their distinctive smoky flavor and mild heat level. Look for firm peppers with smooth unblemished skin
- Vegetable oil: Provides the base for sautéing. Any neutral oil works well here
- Onion: Adds essential sweetness that balances the peppers. Choose white or yellow varieties for authentic flavor
- Garlic cloves: Bring aromatic depth to the dish. Fresh is always preferable to pre minced
- Mexican crema: Creates the signature velvety texture. If unavailable sour cream makes a good substitute
- Milk: Helps thin the sauce to the perfect consistency. Whole milk provides the richest result
- Queso fresco: Adds authentic salty notes. The way it softens without fully melting creates wonderful texture
- Salt and pepper: For seasoning. Always taste before adding more as the cheese provides saltiness
- Optional corn kernels: Introduce pleasant sweetness and textural contrast when added
Step-by-Step Instructions
- Roast the Poblano Peppers:
- Place peppers directly over an open flame on your stovetop or under a broiler set to high. Turn them frequently using tongs until the skin is completely blackened and blistered on all sides about 5 to 7 minutes. This charring process is essential for developing the deep smoky flavor that defines this dish. Transfer the hot peppers to a bowl and immediately cover with plastic wrap or a kitchen towel creating a steamy environment that loosens the skin for easy removal.
- Peel and Slice the Peppers:
- After allowing the peppers to steam for 10 minutes uncover and when cool enough to handle gently rub off the charred skin with your fingers or a paper towel. Avoid rinsing under water as this washes away flavorful oils. Cut a slit down one side of each pepper remove the stem and seeds then slice into strips about half inch wide. These strips give the dish its name rajas meaning strips in Spanish.
- Cook the Aromatics:
- Heat vegetable oil in a large skillet over medium heat until it shimmers. Add sliced onions spreading them evenly across the pan and cook for 5 to 7 minutes stirring occasionally until they become soft and translucent but not browned. Add minced garlic and continue cooking for just one minute more until fragrant being careful not to burn it which would create bitterness.
- Combine with Peppers:
- Add the prepared poblano strips to the skillet with the onions and garlic stirring to thoroughly combine. Cook for 2 to 3 minutes allowing the flavors to meld together. You'll notice the peppers softening further and absorbing the aromatic qualities of the garlic and onions creating a harmonious base for the dish.
- Create the Creamy Sauce:
- Reduce heat to low and pour in the Mexican crema and milk stirring constantly to incorporate. Allow the mixture to gently simmer for 2 to 3 minutes until it thickens slightly but remains pourable. Season thoughtfully with salt and freshly ground black pepper tasting as you go since the dish will receive additional salt from the cheese.
- Add Cheese and Finish:
- Sprinkle the crumbled queso fresco or shredded cheese over the mixture stirring gently to incorporate as it softens. The cheese should become slightly melty but maintain some texture rather than disappearing completely into the sauce. Once incorporated remove from heat and serve immediately while hot and creamy.
Pin it
My absolute favorite component of this dish is the poblano peppers themselves. I remember the first time I roasted them over an open flame in my grandmother's kitchen in Mexico. She taught me to be patient with the charring process saying that proper roasting brings out the soul of the pepper. That lesson has stayed with me through countless batches of rajas over the years.
Perfect Pairings
Rajas con Crema makes an outstanding companion to grilled meats particularly carne asada or chicken. The creamy pepper mixture complements the char of grilled proteins beautifully. For a complete meal serve alongside Mexican rice and refried beans with warm tortillas for scooping.
For vegetarian meals pair with cilantro lime rice black beans and avocado slices. The combination creates a satisfying plate with complementary textures and balanced flavors. The coolness of sliced avocado particularly enhances the subtle heat of the poblanos.
Authentic Variations
In different regions of Mexico this dish takes on unique characteristics. In Puebla you might find rajas prepared with corn and epazote a distinctive herb that adds complexity. Northern versions often incorporate strips of grilled beef or chicken transforming it into a heartier main course.
The addition of fresh corn kernels is particularly traditional during harvest season when both peppers and corn are at their peak. The natural sweetness of corn creates a delightful contrast to the smoky peppers and tangy cream creating a more complex flavor profile that showcases seasonal produce.
Storage and Leftovers
Store any remaining rajas in an airtight container in the refrigerator where it will keep well for up to three days. The flavors actually improve overnight as the peppers continue to soften and infuse the creamy sauce with their smoky essence making this an excellent make ahead dish.
When reheating use gentle low heat in a skillet rather than a microwave which can cause the sauce to separate. Add a small splash of milk if needed to restore the creamy consistency as it will thicken in the refrigerator. Stir frequently during reheating to maintain the silky texture.
Pin it
Frequently Asked Questions
- → What are rajas con crema made of?
They are made with roasted poblano peppers, onions, crema, milk, and cheese, combined into a creamy and smoky mixture.
- → Can I make this dish spicier?
Yes, you can add jalapeños or serrano peppers for extra heat.
- → What can I serve with rajas con crema?
They can be served as a taco filling, topping for tostadas, side dish, or even as a dip with tortilla chips.
- → What is the best cheese to use?
Crumbled queso fresco is traditional, but you can also use Oaxaca, Monterey Jack, or mozzarella for a meltier finish.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce if needed.
- → Can I add protein to this dish?
Yes, you can mix in cooked chicken, shrimp, or chorizo for a heartier meal.
- → What is the texture of this dish like?
It’s creamy and slightly smoky with tender strips of poblano peppers and soft, sautéed onions.