Rajas con Crema Recipe

5 from 1 review

Rajas con Crema aka Rajas Poblanas is an easy Mexican dish made with roasted poblano peppers, cut into thin strips and smothered in the most decadent, cheesy and creamy sauce . Serve it as an appetizer, side dish or as a filling for tacos, burritos and quesadillas.

Course Appetizer, Dip, Lunch, Side Dish

Cuisine Mexican

Keyword Rajas con crema, Rajas con crema recipe, Rajas Poblanas, Roasted Poblano peppers in cream

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 295kcal

Author Chef Kathy McDaniel

Equipment

Ingredients

6 medium poblano peppers
1 jalapeño or serrano pepper if you prefer the dish spicy optional
1 tablespoon neutral mild oil (vegetable oil, corn oil or olive oil)
1 tablespoons butter
1 medium medium onion thinly sliced (white, yellow or brown onion)
1 clove garlic minced
12 ounces frozen corn or 2 fresh corn (kernels removed)
1/4 cup half and half or heavy cream
1/3 cup Mexican crema or creme fraiche
3/4 cup Monterrey Jack cheese shredded
Kosher or sea salt and ground black pepper

US Customary - Metric

Instructions

Roasting or Charring the Poblano Peppers:

To Char: Char the poblano peppers, one by one, over the gas flame until blackened and blistered on all sides. Enclose the charred peppers in a bag, and allow to steam for 8 to 10 minutes.
Broiling: Line a baking sheet pan with aluminum foil (optional). Place the poblano peppers on the baking sheet.
Set an oven rack about 6-inches from the heat source and turn on the broiler to high. Place under the broiler and let the peppers broil, turning them as needed, until completely charred and blistered. Transfer the peppers to a bag to steam (alternatively, cover the baking pan with aluminum foil and allow peppers to steam for 8 to 10 minutes).
Transfer the peppers to a cutting board and peel off as much of the skin as possible. To make peeling easier, I rub off the skin with a piece of paper towel. It usually comes off quite easily.
Remove and discard the stems and seeds, and cut the peppers into 1/4 to 1/2 inch thick slices (rajas)
Heat oil and butter in a large skillet over medium heat. Sauté the onions until they soften and become translucent, about 5 minutes. Add the garlic and cook, stirring frequently, for about 30 seconds or until fragrant.
Stir in the corn and cook for about 2 minutes, stirring as needed. Add the poblano peppers or rajas and cook, stirring frequently until the corn becomes tender, about 2 minutes (cook a bit longer is making this recipe with fresh corn).
Add the half and half and Mexican crema (or creme fraiche) and stir together to combine. Cook until bubbling, about 5 minutes. Remove from the heat, add the cheese stirring until completely melted and smooth. Serve hot with warm flour tortillas or with tortilla chips.

Notes

The poblano peppers’ skin comes off easily if you allow them to steam in a closed bag right after they’ve been charred or broiled. A resealable bag, a regular plastic bag or a paper bag can be used.
To make the dish extra spicy, you can add a jalapeño or serrano pepper. Cayenne pepper and red pepper flakes can also be used. Start with 1/8 to 1/4 teaspoon of cayenne pepper and go from there.
If you can’t find poblanos, this easy Mexican recipe can be made with Anaheim peppers.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, microwave in small intervals, stirring often until heated through. Leftovers can also be reheated covered, in a preheated oven or in a skillet over low heat.

Nutrition