Rajas con Crema

Rajas con Crema is a comforting and flavorful Mexican dish made with roasted poblano peppers, onions, and a creamy sauce. This versatile dish can be served as a side, filling for tacos, or topping for tostadas. With its smoky, mildly spicy flavors and rich creaminess, it’s a must-try for anyone looking to explore authentic Mexican cuisine.

Why You’ll Love This Recipe

  • Authentic flavors: Smoky poblano peppers and tangy crema bring classic Mexican tastes to your table.
  • Quick and easy: Ready in under 30 minutes with simple ingredients.
  • Versatile: Serve it as a side dish, taco filling, or dip.
  • Vegetarian-friendly: A satisfying meatless option packed with flavor.
  • Customizable: Adjust the spice level or add protein for a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 4 large poblano peppers
  • 1 tablespoon vegetable oil
  • 1 medium onion (sliced)
  • 2 garlic cloves (minced)
  • ½ cup Mexican crema (or sour cream)
  • ½ cup milk (whole or 2%)
  • ½ cup queso fresco (crumbled) or shredded mozzarella
  • Salt and pepper to taste
  • Optional: corn kernels for added sweetness

Directions

  1. Roast the poblano peppers: Roast the peppers over an open flame, on a grill, or under a broiler, turning frequently until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes.
  2. Peel and slice the peppers: Once cooled, peel off the charred skin, remove the seeds, and slice the peppers into thin strips (rajas).
  3. Cook the onions and garlic: Heat vegetable oil in a skillet over medium heat. Add the sliced onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
  4. Combine with the peppers: Add the poblano strips to the skillet, stirring to combine with the onions and garlic. Cook for 2-3 minutes to meld the flavors.
  5. Make the creamy sauce: Lower the heat and stir in the crema and milk. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
  6. Add cheese and serve: Sprinkle queso fresco or shredded cheese over the dish and stir until melted. Serve hot.

Servings and Timing

  • Servings: 4-6
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes

Variations

  • Add protein: Stir in cooked chicken, shrimp, or chorizo for a heartier dish.
  • Spicier version: Include jalapeños or serrano peppers for extra heat.
  • Corn addition: Mix in fresh or frozen corn kernels for a touch of sweetness.
  • Cheese options: Use Oaxaca or Monterey Jack cheese for a meltier texture.
  • Low-carb: Serve over zucchini noodles or cauliflower rice.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over low heat, adding a splash of milk if needed to loosen the sauce.
  • Freezing: Not recommended, as the crema-based sauce may separate upon thawing.

FAQs

What are rajas?

Rajas are thin strips of roasted poblano peppers, a key ingredient in this dish.

Can I use a substitute for Mexican crema?

Yes, sour cream or heavy cream mixed with a splash of lime juice works well as a substitute.

Is this dish spicy?

Poblano peppers are mild, but occasionally a pepper can be spicier. You can adjust the heat by adding or omitting hotter peppers.

What can I serve with Rajas con Crema?

Serve it with warm tortillas, rice, beans, or as a topping for tacos or enchiladas.

Can I roast the peppers ahead of time?

Yes, roasted peppers can be stored in the refrigerator for up to 3 days before using.

Can I make this dish dairy-free?

Use a plant-based crema alternative and dairy-free cheese to make it dairy-free.

What if I don’t have a gas stove to roast the peppers?

You can roast the peppers under a broiler or on a grill until the skin is charred.

Can I add other vegetables to this dish?

Absolutely! Mushrooms or zucchini make great additions.

What’s the best cheese to use?

Queso fresco, Oaxaca, or mozzarella work well for their mild flavor and creamy texture.

Can I make this dish vegan?

Yes, substitute crema and cheese with vegan alternatives and ensure no animal-based products are used.

Conclusion

Rajas con Crema is a comforting and flavorful dish that’s versatile enough to enjoy in many ways. With its smoky roasted poblanos, creamy sauce, and cheesy goodness, it’s a true Mexican classic that’s easy to prepare. Try it today and discover why this dish is a favorite in Mexican households!

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Rajas con Crema

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Description

Rajas con Crema is a traditional Mexican dish made with roasted poblano peppers, sautéed onions, and a creamy sauce. This simple yet flavorful recipe pairs wonderfully with warm tortillas, rice, or as a side to grilled meats.


Ingredients

Units Scale
  • 6 poblano peppers
  • 1 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) Mexican crema (or sour cream)
  • 1/2 cup (120ml) whole milk or heavy cream
  • 1/2 cup (60g) shredded queso fresco, mozzarella, or Monterey Jack cheese
  • Salt and pepper to taste



Instructions

  1. Roast the Poblano Peppers:
    • Roast the poblano peppers over an open flame, on a grill, or under a broiler until the skins are blackened and blistered.
    • Place the roasted peppers in a sealed plastic bag or cover them with a kitchen towel to steam for 10 minutes.
    • Peel off the charred skin, remove the stems and seeds, and cut the peppers into thin strips.
  2. Sauté the Onions and Garlic:
    • Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 5–7 minutes until softened and slightly caramelized.
    • Add the minced garlic and sauté for 1 minute until fragrant.
  3. Combine with Poblano Strips:
    • Stir the poblano strips into the skillet and cook for 2–3 minutes, allowing the flavors to meld.
  4. Add the Creamy Sauce:
    • Lower the heat and stir in the Mexican crema and milk. Simmer for 2–3 minutes until heated through.
    • Stir in the shredded cheese until melted and combined. Season with salt and pepper to taste.
  5. Serve:
    • Serve warm with tortillas, rice, or as a side dish. Garnish with additional queso fresco if desired.

Notes

  • If Mexican crema isn’t available, mix equal parts sour cream and heavy cream as a substitute.
  • For a smoky kick, add a pinch of smoked paprika or chipotle powder.
  • This dish can also be made with corn or mushrooms for added texture and flavor.

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