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You are here: Home » Antojitos

Creamy Poblano Potatoes

Published: Oct 14, 2017 · Updated: Oct 24, 2019 by Mely Martínez

JUMP TO RECIPE

No meat in this Creamy Roasted Poblano Potatoes dish! I’m just saying this because I know some of you are sometimes looking for a meatless meal. You can enjoy this as a side dish or in tacos (at home we make this into tacos with charred corn tortillas).

Creamy Poblano Potatoes │Rajas con Papas

Creamy Poblano Potatoes

This Roasted & Creamy Poblano Potato dish is inspired by my time living in the City of Toluca, Estado de Mexico. That was about 30 years ago, and I’ve been making this meal ever since (either with roasted poblano or manzano peppers). I know, 30 years is a long time, but it doesn’t feel like it was that long ago when we lived there and used to go to the edges of the Toluca Volcano for picnics with friends!

My friend Laura used to live across the hall from me in our apartment building and used to make this dish using manzano peppers. They are a little spicy, but the addition of the cream mellows the heat and balances out the flavors. Since these types of peppers cannot be found in every city, I sometimes substitute them with roasted poblano peppers, like in today’s recipe for Potatoes Poblanos Tacos.

During our time in Toluca, we used to go up to the edges of the volcano for picnics, and every family would bring a cazuela (clay pot) with a dish. These would include dishes like potatoes with chorizo, chicharrón in salsa, refried beans, chicken tinga, and, of course, these creamy poblano potatoes dish also known as "rajas con papas recipe" or Poblano potatoes dish.

The men would light the fire and everyone would place their pot on the grill to warm up the food, including the corn tortillas. Everyone shared their dishes. I’m sure people are still having this type of picnics in Mexico today!

Now, let’s go to the recipe!

How to make Creamy Poblano Potatoes

JUMP TO FULL INSTRUCTIONS

Directions:

Creamy poblano potatoes, This recipe is done in minutes!
  • Place the peeled and diced potatoes in a medium saucepan and cover with water. Cook at medium heat until they are cooked but still firm. Once done, drain the water and set aside. (Please check the ingredients list below)
  • While you are cooking the potatoes, roast the peppers, either in an oven or over an open flame or under a broiler. If using the broiler method, turn the setting to high and place the peppers on an aluminum covered baking sheet, then roast for about 3-4 minutes.
  • Remove the peppers from the heat, cover with the aluminum foil, and let them steam for 3 more minutes. Remove the skins, then make a slit from the top to the bottom of the pepper and remove the seeds and veins. Cut the peppers into strips.
  • Heat vegetable oil in a large skillet over a medium-high heat. Add the onion and cook until transparent.

Quick and easy, Creamy Poblano Potatoes

  • Add the drained potatoes and keep cooking for 3 more minutes, then stir in the pepper strips, and pour in the cream. Keep cooking for 2-3 minutes, just to warm up the peppers and cream. Season with salt and pepper. Enjoy these yummy Roasted & creamy poblano potatoes with warm corn tortillas!
Creamy Poblano Potatoes

Buen Provecho!

Mely Martinez.

Check this recipe for Creamy Poblano Enchiladas and Chile Piquin enchiladas Recipe

For recipes in Spanish, visit our site México en mi Cocina.

Creamy Poblano Potatoes

Creamy Poblano Potatoes

Mely Martínez
No meat in this Creamy Poblano Potatoes dish! I’m just saying this because I know some of you are sometimes looking for a meatless meal. You can enjoy this as a side dish or in tacos (at home we make the tacos with charred corn tortillas). 
4.63 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Basic Recipes
Cuisine Mexican
Servings 4
Calories 196 kcal

Ingredients
  

  • 1 lb. Potatoes peeled and diced into 1-in. cubes
  • 2 Poblano peppers
  • 2 Tablespoons vegetable oil
  • ½ medium size white onion
  • ½ cup Mexican cream
  • Salt and pepper to season

Instructions
 

  • Place the peeled and diced potatoes in a medium saucepan and cover with water. Cook at medium heat until they are cooked but still firm (about 15 minutes). Make sure to check from time to time, in order to not overcook the potatoes. Once done, drain the water and set aside.
  • While you are cooking the potatoes, roast the peppers, either in an oven or over an open flame (if you have a gas stove) or under a broiler (if you have an electric stove). If using the broiler method, turn the setting to high and place the peppers on an aluminum covered baking sheet, then roast for about 3-4 minutes, making sure to turn the peppers to have an even roasting.
  • Remove the peppers from the heat, cover with the aluminum foil, and let them steam for 3 more minutes. Remove the skins, then make a slit from the top to the bottom of the pepper and remove the seeds and veins. Cut the peppers into strips.
  • Heat vegetable oil in a large skillet over a medium-high heat. Add the onion and cook until transparent (or, if you’re like me until they start becoming golden around the edges, this gives them more flavor).
  • Add the drained potatoes and keep cooking for 3 more minutes, then stir in the pepper strips, and pour in the cream. Keep cooking for 2-3 minutes, just to warm up the peppers and cream. Season with salt and pepper. Enjoy with warm corn tortillas!

Nutrition

Serving: 6ozCalories: 196kcalCarbohydrates: 19gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 15mgSodium: 135mgPotassium: 592mgFiber: 4gSugar: 2gVitamin A: 355IUVitamin C: 61.8mgCalcium: 90mgIron: 3.9mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Yuliana Gomez Barrales

    January 25, 2022 at 3:49 pm

    Hi Mely,

    What is Mexican Crema? Do you have any brand recommendations?

    Reply
    • Mely Martínez

      January 27, 2022 at 11:34 am

      Hello Yuliana,
      Mexican Crema is commonly sold at Latin stores and most regular USA grocery stores as Mexican Crema. If you don't find it you can use a mixture of half sour cream and heavy cream.

      Reply
  2. Christine Warren

    April 06, 2021 at 5:42 am

    Can you make this one day ahead? If so how do you store it and how do you reheat it? Thank You!

    Reply
    • Mely Martínez

      April 06, 2021 at 4:02 pm

      Hello Christine,
      Yes, you can make this dish of poblano peppers with potatoes. Store in the fridge and reheat in a skillet.

      Reply
  3. Maria Mora

    February 21, 2021 at 4:44 pm

    I am allergic to potatoes but recently discovered turnips as a satisfactory substitute! Wondering if you have tried these instead of potatoes and if so, should I make any adjustments?

    Reply
    • Mely Martínez

      February 21, 2021 at 5:45 pm

      Hello Maria,
      I haven't tried using turnips for this Creamy Potato recipe. It sounds interesting to use them as a substitution.

      Reply
  4. Vanessa

    December 28, 2020 at 7:01 pm

    What can I substitute for te Mexican crema?

    Reply
    • Mely Martínez

      December 30, 2020 at 8:52 am

      Hello, Vanessa,
      You can use a combination of sour cream with heavy cream.

      Reply
  5. Michael

    July 22, 2020 at 4:25 pm

    5 stars
    Mmmmm just made this a delicious. First time using this Mexican cream. Love it

    Reply
    • Mely Martínez

      July 23, 2020 at 12:15 pm

      Hello Michael,
      Thank you for trying the poblano -potatoes recipe. It is indeed, delicious!

      Reply
  6. Maria Santiago

    September 05, 2019 at 2:31 pm

    5 stars
    Can this be frozen? I love it

    Reply
    • mmartinez

      September 05, 2019 at 3:50 pm

      Hello Maria,
      Yes, you can but the pepper strips will lose some of its texture. Not too much.
      And you are right, this dish of poblano peppers with potatoes is delicious!

      Reply
  7. Tonya

    December 01, 2017 at 1:44 am

    I'm going to have to try this recipe. So far from the recipes I've tried I have no complaints. Thank you Mely for sharing these wonderful recipes! Your taqueria style salsa is my go to I practically have it memorized 🤗 Keep up the good work as well as giving me new dinner ideas as I usually rack my brain trying to figure something new to make lol.

    Reply
  8. Gary in Arizona

    October 17, 2017 at 2:01 am

    Dinner?

    I added a bit of chicken stock and butter, heated, and added Chorizo. Eh? More cilantro, of course.

    Idea's. 🙂

    Reply
  9. Gary in Arizona

    October 16, 2017 at 4:01 pm

    Well, since I saw this at about 7am, I knew exactly what to do. I already had all the ingredients, even the Crema Mexicana! WOOT! I cooked as described with the only change being I cooked the onion until near caramelizing (Golden), then added the potatoes. Cooked until the onions where caramelizing, and the potatoes where starting to as well. Flavor! Finished as described, put some in a bowl and topped with a fried egg, runny yoke, of course! Garnished with chopped Cilantro.

    BREAKFAST! YUM! Thank you Mely!

    Reply
    • mmartinez

      October 16, 2017 at 4:04 pm

      Well, Gary,

      You just give an idea for my lunch, adding a fried egg to my potatoes! 🙂

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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