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
- 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.
- 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.
- Combine with Poblano Strips:
- Stir the poblano strips into the skillet and cook for 2–3 minutes, allowing the flavors to meld.
- 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.
- 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.