Rajas con Crema (Poblano Pepper Recipe)

overhead image: corn kernels and strips of roasted poblano peppers in cream sauce

5 from 4 votes

Rajas con Crema (Poblano Pepper Recipe)

Rajas con Crema, also known as Rajas Poblanas, features slices of roasted chiles in a rich cream sauce. This poblano pepper recipe makes a flavorful taco night side dish!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: Mexican

Keyword: poblano pepper recipe, rajas con crema, rajas poblanas

Servings:

Calories: 279kcal

Author: Kevin Is Cooking

Ingredients

6 fresh poblano chiles
2 tbsp butter
1 medium white onion cut lengthwise into 1/4" slices
2 cloves garlic minced
8 oz corn kernels
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp ground cumin
4 oz cream cheese
1 cup Mexican crema or sour cream or crème fraîche
1 cup Oaxaca cheese grated (See Note 1)

Instructions

Roasting Poblano Chiles

Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered, about 10 minutes. Alternatively, you can place them on a baking sheet under an oven broiler until the skins blacken and blister. Or, place them on a hot barbecue grill and cook until the skins blacken and blister.
Transfer the poblanos into a bowl and cover with a kitchen towel, or seal in a brown paper bag to steam for 5-10 minutes. Peel the charred skin from the roasted poblano peppers and slice them into 1 inch strips.

Assembly

Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
Lower heat to medium, add the cream cheese and Mexican crema. Mix well and cook for about 5 minutes or until the cream starts to bubble.
Add shredded cheese, cover the pot and turn off the heat. Let it sit covered until the cheese melts. Serve immediately with warm tortillas, tortilla chips or as a side dish (See Note 2).

Notes

Good substitutes for Oaxaca are Monterey Jack, Chihuahua or Mozzarella.
To serve as a main dish, add cooked and shredded chicken or beef.

Nutrition