Description
Rajas con Crema is a classic Mexican dish featuring roasted poblano pepper strips cooked in a creamy sauce with corn, garlic, onion, and melty Mexican cheese. The smoky roasted peppers combined with the rich crema and spices create a comforting and flavorful meal perfect for serving with warm tortillas.
Ingredients
Poblanos and Roasting
- 4 large poblano peppers
Sautéed Vegetables
- 2 tablespoons vegetable oil (or butter)
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup corn kernels
Cream Sauce
- 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
Cheese
- 5 ounces shredded Mexican-style cheese (about 2 cups, Mexican manchego recommended)
Instructions
- Roast the Poblanos: Roast the poblano peppers over an open flame on your stovetop, turning often until the skins are charred and blistered, about 10 minutes. Alternatively, roast in the oven at 425°F (220°C) for about 15 minutes until blackened. Once roasted, place them in a plastic bag to steam and loosen the skins.
- Peel and Slice: Peel off the charred skins, remove the stems and seeds, then slice the poblanos into strips about ¾ inch thick.
- Heat the Oil and Cook Onion: In a large pan over medium heat, heat the vegetable oil. Add the sliced onion and cook for about 5 minutes until translucent and softened.
- Add Garlic and Corn: Stir in the minced garlic and corn kernels, cooking for about 1 minute while stirring to combine flavors.
- Add Poblano Strips: Add the sliced poblano peppers to the pan and cook for an additional minute, stirring gently.
- Incorporate the Cream and Seasonings: Swirl in the Mexican crema along with chili powder, Mexican oregano, salt, and pepper. Stir well to combine into a smooth, creamy sauce.
- Melt the Cheese: Gradually add the shredded Mexican-style cheese to the pan, stirring constantly until the cheese melts completely and blends into the sauce.
- Serve: Serve the Rajas con Crema hot, ideally on warmed tortillas for a delicious and authentic Mexican meal.
Notes
- For authentic flavor, use Mexican crema and Mexican-style melty cheese like manchego or a queso Oaxaca blend.
- Roasting the poblano peppers over an open flame adds smoky depth, but oven roasting works well if you do not have a gas stove.
- If you prefer a thinner sauce, substitute part or all of the crema with chicken broth.
- Adjust chili powder according to your heat preference or omit if you want a milder dish.
- Can be served as a main dish with tortillas or as a flavorful side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
