Rajas Con Crema (Poblano Peppers with Cream)

This Mexican dish of rajas con crema consists of roasted poblano peppers, sliced onions, and rich Mexican crema to make a  yummy creamy dish! It pairs perfectly with chicken and potatoes or is served in a warm corn tortilla. 

Poblano Peppers with Mexican Crema

When I cook this recipe for rajas de chile poblano, I can’t stop eating them! That’s why I try to make it less often, even if it's so yummy. All it takes are just a few ingredients, and you'll have the perfect creamy dish.

You might hear the word "peppers" and think this dish is very spicy, but it isn't! The Mexican crema works wonders in mellowing out the spiciness of the poblano peppers.

This recipe is ideal for parties because it can be cooked ahead of time and is a good side dish for grilled meats or a filling for your next taco party. It's also great for a busy weeknight dinner!

Frequently Asked Questions About Rajas con Crema

Before I share this easy and delicious recipe with you, I would like to share some questions I get asked all the time.

What is rajas in Mexican cuisine?

When someone mentions rajas in Mexican cuisine, most of the time is referring to poblano peppers in strips. The poblano pepper is first roasted, cleaned, devein and cut into strips to make many dishes. Some dishes are tacos, soups, tamales, and even salads.  

What can I do with poblano peppers?

The poblano pepper is the Mexican equivalent of bell pepper with a smoky and mild spiciness. Great for soups, stuff, rajas like this recipe, and even tamales. 

What does poblano taste like?

Chiles poblanos taste like bell pepper but with a little more heat. Poblanos have an earthy and smoky flavor after roasting, combined with cheese and cream mellows the flavors. These peppers, when fully ripe, change their color to bright red like anaheim  peppers and jalapeños. When the peppers are dried are known as ancho peppers and are used in many Mexican dishes like birria. 

How hot are poblano peppers?

These peppers are spicier than bell peppers and less spicy than japaleños. However, according to the Scoville scale, these peppers are just above the Anaheim chiles to give you an idea of the heat. So if you come from a family that loves spicy foods, this pepper will be considered mild or not spicy. 

What does Mexican crema taste like?

Mexican crema is a creamy and tad-sweet condiment similar to sour cream. The consistency is thicker than your average sour cream and almost as rich as the french condiment crème fraîche. Regularly Mexican crema is used as a condiment to top crispy tacos, mixed with salsa to make enchiladas, and even on top of soups. 

Mexican Rajas Con Crema

This recipe for sliced poblano peppers in a cream sauce is super simple to make and absolutely delicious! I loved it when my mother would make it for dinner. 

If you love poblano peppers yourself, here is a list of ingredients you will need to make this dish.

• Poblano peppers
• Vegetable oil
• Onion
• Mexican crema (or heavy whipping cream)
• Garlic cloves
• Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Rajas Con Crema: Step By Step Tutorial

To make things easier for you, I will break down the directions for this recipe into sections.

Roast The Peppers:

• Before you start cooking the poblano peppers, make sure you wash and dry the peppers very well.

• Turn your stove burner to medium-high heat and place the cleaned peppers directly onto the burner's flame. Using thongs is very helpful in this step. 

• Let the skin char slightly, making sure you flip and turn them to have an even roasted skin. The skin will turn black.

Tip: If you have a gas stove, you can roast your peppers on an open flame. You can also roast the peppers under a broiler in the oven!

Peel and Clean The Peppers:

• After roasting the poblano peppers, place them on a plate and cover them with a kitchen towel and let them sweat with their hot steam for about 10 minutes to loosen up their skin.
• This part is easy! Letting the peppers sit in their steam helps the skin come off easily. Once the peppers have cooled down, clean the roasted skin by rubbing with your fingers or with a paper towel.

Tip: A plastic bag or aluminum foil also works for this step. 

Slice The Peppers And Onions

• Using a knife, make a slit, as shown in the picture, and remove the pepper's core with the seeds and the veins. You can also use your finger to scoop it out.

• Cut the peppers into thin, even strips. Slice the onions too!

Tip: If the pepper strips seem too long, you can cut them in half.

Cook The Rajas con Crema

• Over medium heat, add the vegetable oil to a large skillet or saute pan. Once the oil is hot, add the onions and sauté them, frequently stirring without browning them.

• Add the chopped garlic cloves and cook for about 2 minutes.
• Now, it's time to add in the poblano strips! Keep cooking the veggies for 2 more minutes.

• Slowly stir the Mexican crema and let it simmer for 2-3 minutes.

• Season with salt and serve.

Tip: Some people like to use butter instead of oil to add more flavor to the dish. If you do, use a 50/50 butter oil combination to avoid the butter burning. 

Enjoy!

What To Serve With Rajas con Crema (Roasted Poblano Strips In A Cream Sauce)

The best part about this Mexican dish is that there are many ways to serve it!  One of my favorite variations of this poblano dish is making the cream sauce and serving it with some sliced grilled chicken and warm corn tortillas. 

For a vegetarian dish, consider slicing some slices of your favorite firm cheese and mixing it in with the poblano peppers and onions. Another great option for vegetarians is adding in some potatoes to make some creamy poblano potatoes! 

How to Store your Rajas con Crema

Store your leftovers in an airtight container and refrigerate for up to 3 to 4 days. Then, heat them in a pan or skillet over medium heat for a few minutes to reheat. 

Variations to this recipe.

Some cooks like to add fresh corn kernels at the time they add the poblano pepper stripes. Nowadays, some people even add a melting cheese like Oaxaca Cheese, you can use mozzarella or Monterrey Jack Cheese. However, the addition of cheese is still not very common.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for rajas con crema, take a look at some of these other authentic Mexican recipes:

• Chicken With Creamy Poblano Sauce
• How To Make Mole Poblano
• Oxtail Beef Stew With Poblano Peppers
• Potato and Poblano Soup
• Creamy Roasted Poblano Enchiladas
• Stuffed Poblano Peppers With Walnut Sauce

I hope you make this recipe for Mexican poblano peppers and cream! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

¡Buen provecho!

Mely

📖 Recipe

Rajas Con Crema

Mely Martínez

When I cook this Rajas de Chile Poblano or Poblano Pepper Strips with Cream, I can’t stop eating them. That’s why I try to make it less often even if It is so yummy. Just a few ingredients and the cream do wonders shooting the spiciness of the Poblano pepper. 

5 from 2 votes

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Basic Recipes

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

  

1x2x3x

• ▢ 4 Poblano Peppers roasted and peeled ( see instructions below).
• ▢ 2 Tablespoons of vegetable oil
• ▢ 1 medium size onion sliced
• ▢ ¾ cup Mexican Cream or Heavy whipping cream
• ▢ 1 small garlic clove finely chopped optional
• ▢ Salt about ½ teaspoon

Instructions

 

Directions to roast the peppers:

• Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler.
• Let the skin char slightly making sure you turn them to have an even roasted of the skin.
• After completing this step place covered with a kitchen towel or a plastic bag and let them sweat with their steam for about 10 minutes to loosen up their skin.
• After sweating the peppers the will come off easily. Using a knife or with your finger make a slit as shown in the picture and remove the core with the seeds and the veins using a knife or your hand. Clean the roasted skin rubbing with your fingers or with a paper towel.
• Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
• Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently without browning them.
• Add the garlic if using cook for about 2 minutes. After that, you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
• Add the cream and let simmer for 2-3 minutes. Add salt to season.

Variations to this dish:

• There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes, etc.
• To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 2gFat: 24gSaturated Fat: 16gCholesterol: 61mgSodium: 22mgPotassium: 282mgFiber: 2gSugar: 4gVitamin A: 1095IUVitamin C: 98.2mgCalcium: 47mgIron: 0.5mg

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