Name: Rajas con Crema: Roasted Poblano Strips in Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 tablespoons vegetable oil (or butter); ½ yellow onion, sliced; 3 cloves garlic, minced; 1 cup corn kernels; ½ cup Mexican crema (or sour cream, heavy cream, or chicken broth); 1 teaspoon chili powder (optional, ancho or paprika recommended); ½ teaspoon Mexican oregano; Salt and pepper to taste; 5 ounces shredded Mexican-style cheese (about 2 cups, Mexican manchego recommended)

Jump to Recipe· 4.1 from 57 reviews

If you’re craving a dish that bursts with smoky, creamy goodness, then the Rajas con Crema: Roasted Poblano Strips in Cream Sauce Recipe is exactly what you need. This classic Mexican favorite combines the deep, charred flavor of roasted poblano peppers with a luscious, tangy cream sauce that perfectly balances heat and richness. Whether you’re serving it up as a comforting side or a main feature, these tender poblano strips swimming in cheesy crema are sure to capture hearts and taste buds alike. It’s a dish that feels like a warm hug on a plate, inviting you to savor every bite.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled texture surface. On the board, there are six dark green poblano peppers with glossy, smooth skins. They are arranged in two rows, with three peppers in the top row and three in the bottom row. Each pepper has a slightly different shape and size, some more elongated and others wider. The stems are attached to all peppers, adding a touch of lighter green color at the top. The background has a rough white marbled look that contrasts with the rich green color of the peppers. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the harmony of fresh, vibrant ingredients that come together effortlessly. Each element plays its part — from the smoky poblano peppers that add depth, to the creamy Mexican crema that lends smooth richness and the melty cheese that brings everything into delicious cohesion.

4 large poblano peppers: The star ingredient, roasted until perfectly charred for a smoky, slightly spicy flavor.
2 tablespoons vegetable oil (or butter): Adds a luscious base for sautéing, enhancing the overall texture and flavor.
½ yellow onion (sliced): Gives sweetness and a tender crunch, balancing the smoky heat.
3 cloves garlic (minced): Infuses a subtle pungency and depth to the sauce.
1 cup corn kernels: Adds pops of natural sweetness and a lovely color contrast.
½ cup Mexican crema (or sour cream, heavy cream, or chicken broth): The creamy element that ties the rajas together with a tangy, luscious finish.
5 ounces melty Mexican style cheese (shredded, about 2 cups): I recommend Mexican manchego — it melts beautifully and brings a mild, savory flavor.
1 teaspoon chili powder (optional): For a gentle hint of smoky heat, ancho chili powder or paprika work beautifully here.
½ teaspoon Mexican oregano: Offers an earthy, herbal note that elevates the dish.
Salt and pepper to taste: Essential for seasoning and bringing out the best flavors.

How to Make Rajas con Crema: Roasted Poblano Strips in Cream Sauce Recipe

Step 1: Roast the Poblanos

Start by roasting your poblano peppers over an open flame on your stovetop, turning them frequently until their skins are charred and blistered. This usually takes about 10 minutes. If you prefer, the oven works too — just broil them on high for 15 minutes. Once roasted, pop them into a plastic bag to steam for a bit; this loosens the skin and makes peeling a breeze. The smell here is intoxicating—smoky, deep, and earthy.

Step 2: Peel and Slice the Poblanos

After your poblanos have cooled just enough to handle, carefully peel off the charred skin, remove the stems and seeds, then slice the peppers into strips roughly three-quarters of an inch thick. These strips are the heart of your dish, ready to soak up all the creamy, cheesy goodness you’re about to create.

Step 3: Sauté Onions

In a large skillet, heat your vegetable oil (or butter if you prefer a richer flavor) over medium heat. Add the sliced yellow onion and cook for about 5 minutes until they become translucent and tender. This soft sweetness forms a delicious flavor base that complements the smoky poblanos perfectly.

Step 4: Add Garlic and Corn

Next, toss in the minced garlic and fresh or frozen corn kernels. Stir them around for about a minute to release that beautiful aroma and caramelize the corn just slightly, adding bursts of sweetness that will contrast with the smoky peppers.

Step 5: Incorporate the Poblano Strips

Now it’s time to add the roasted poblano strips to your skillet. Cook everything for another minute, stirring regularly to meld the flavors and warm the poblano strips through. This step ensures every strip is coated and ready to marry with the creamy sauce.

Step 6: Add the Cream and Seasonings

Pour in the Mexican crema and sprinkle in the chili powder, Mexican oregano, salt, and pepper. Stir well to combine all the ingredients. The crema brings a silky, tangy texture that softens the heat of the poblanos, while the spices add subtle layers of complexity.

Step 7: Melt the Cheese

Finally, gradually sprinkle in the shredded melty Mexican cheese, stirring continuously until it melts smoothly into the sauce, creating rich, gooey, cheesy perfection. This step is pure magic — the cheese binds everything with luscious, comforting richness.

Step 8: Serve Warm

Your rajas con crema are ready to be enjoyed! They pair wonderfully with warm tortillas, perfect for scooping up every creamy, cheesy bite.

How to Serve Rajas con Crema: Roasted Poblano Strips in Cream Sauce Recipe

A close-up of a small soft tortilla with dark grilled spots on the edges, held by a woman's hand. Inside the tortilla, there is a creamy yellow layer of sauce mixed with visible green leafy vegetables that look soft and coated with sauce. Scattered throughout are bright yellow corn kernels and small bits of green herbs, adding texture and color. The background shows another bowl with a similar creamy dish but it is out of focus, and all is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of fresh cilantro leaves adds a bright, herbal freshness, while a squeeze of lime juice can brighten the creamy richness. For an extra touch, sprinkle crumbled queso fresco or a pinch of smoky paprika right on top for a pop of color and taste.

Side Dishes

This dish pairs beautifully with Mexican rice and refried beans to create a hearty, satisfying meal. For a lighter option, serve it alongside a crisp green salad or roasted vegetables to balance the richness with some freshness and crunch.

Creative Ways to Present

Try layering the rajas con crema inside warm corn tortillas topped with avocado slices and pickled red onions for a fabulous taco night treat. Or use the creamy strips as a filling for quesadillas or enchiladas — the possibilities are endless and always delicious.

Make Ahead and Storage

Storing Leftovers

Place any leftover rajas con crema in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for an easy, flavorful next-day meal or snack.

Freezing

You can freeze rajas con crema, but to preserve the best texture and flavor, freeze them in small portions. Use freezer-safe containers or bags, and consume within 2 months for optimal taste.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. Adding a splash of cream or milk can help restore creaminess if needed. Avoid microwaving if possible, as it can alter the texture.

FAQs

Can I use a different type of pepper?

While poblano peppers are traditional, you can experiment with anaheim or pasilla peppers for a similar smoky flavor, though keep in mind the heat level and texture may vary slightly.

What can I substitute for Mexican crema?

Mexican crema is rich and tangy, but sour cream or heavy cream can work well as alternatives. For a lighter version, adding a bit of chicken broth can maintain creaminess without heaviness.

Is it necessary to peel the roasted poblanos?

Yes, peeling removes the charred skins that are bitter and tough, leaving the tender, flavorful flesh for the best texture and taste.

Can I make this dish vegan?

Absolutely! Use vegan sour cream or cashew cream instead of Mexican crema, and swap the cheese for a plant-based melty cheese alternative to keep the creamy texture without dairy.

How spicy is this dish?

Rajas con Crema generally offers mild heat thanks to the poblano peppers. If you prefer more spice, you can add chili powder or fresh jalapeño slices to suit your taste.

Final Thoughts

Rajas con Crema: Roasted Poblano Strips in Cream Sauce Recipe is one of those dishes that feels like a little celebration on your plate every time you make it. Its blend of smoky, creamy, and cheesy flavors is incredibly satisfying and endlessly versatile. I genuinely encourage you to give this recipe a try — whether as a cozy weeknight dinner or a standout side at your next gathering. It’s comfort food that feels special and always warms the soul.