Rajas con crema (roasted Mexican peppers with cream)

Rajas con crema or poblano rajas is a delicious Mexican vegetarian dish prepared with roasted poblano peppers cooked in a delicious creamy sauce with corn and cheese.

What are rajas con crema?

Rajas con Crema is a popular Mexican dish made with slices of roasted poblano peppers, cream, fresh corn, onions, and sometimes cheese.

This dish can be found in many restaurants and is served as a complete meal accompanied by corn tortillas and arroz blanco or also Mexican red rice. It is also very common to use it as a filling for tacos and gorditas or to serve it as a garnish for other dishes, for example for adobo chicken.

But when you say rajas poblanas or just rajas in Mexico you know that it will refers to roasted poblano peppers that are cut into strips. Once prepared, the rajas (strips) are used for a variety of Mexican dishes such as picadillo con rajas, green rice, caldo de queso, or pastel azteca.

Substitutes for poblano peppers

To prepare rajas con crema, the most obvious choice is to use poblano pepper, but although the flavor of that Mexican pepper is delicious and unique, the truth is that it is not so easy to find it outside of Mexico.

One option could be to use canned poblano peppers that also saves a lot of time when cooking this dish. But if you want to make them with fresh peppers, it is best to use other types, for example green bell peppers which are also easily found in many countries around the world.

Fresh mexican poblano peppers on a marble surface.
Mexican Poblano Peppers

Another type are the so-called Italian peppers (friggitelli) that are less sweet than bell peppers and have a flavor similar to the poblano pepper.

In Italy I can get one called peperone corno, which is a variety of chili imported from Morocco. In appearance and taste, is very similar to the poblano pepper, sometimes it has a dark green color (exactly like poblano) and other times it is a little brighter and tender, so the resultant dish looks and taste almost exactly as Mexican Rajas.

Ingredients for rajas con crema on a bright concrete surface.

Step by step recipe

Thoroughly wash the peppers, dry them with kitchen paper and roast them on a griddle or a comal. They can also be roasted in the oven or even directly on the stove flame.

Once the peppers are roasted, place them in a bag, close and wrap them with a kitchen towel to allow them to sweat (the skin will come off more easily). Let them sit for 20 minutes.

Roasted poblano peppers on a bag.

Peel the peppers, you can use a paper napkin to clean them and make it easier to remove all the black parts. Discard the seeds and the stem and cut them lengthwise into strips. Set aside.

Cutting strips of roasted peppers on a board.

In a medium sauté pan, heat the oil and butter. Add the onions and sauté for 5 minutes over medium heat until the onions will be tender and translucent.

Sauteeing onions on a pan.

Add the poblano slices and corn. Season with garlic powder, salt and pepper. Mix well and sauté for a minute.

Sauteeting all vegetables on a pan.

Add the cream and the vegetable broth. Mix well and simmer over low heat for about 5 minutes or until onion and peppers are tender and the sauce has thickened. Adjust salt and pepper.

Cooking the rajas con crema on a pan.

Add the cheese and mix quickly until it melts. Transfer to a serving plate and serve immediately.

Notes

  • If you cannot find Mexican cream where you live, you can use a mixture of whole cream + 1 tablespoon of lemon, mix and use as indicated in the recipe. You can also use crème fraîche.
  • If you want to give your rajas con crema a spicy touch, you can use one or two sliced hot peppers and sauté them along with the onions.
  • Use also other types of cheese like mozzarella, fontina, monterey jack, and even provolone! if you can’t find Oaxaca cheese where you live

How To Store

If you have some leftovers, place them in a container with a lid and store in the refrigerator for up to 3 days. To reheat them you can do it in a pan with a splash of milk, water or vegetable broth or you can also heat them in the microwave.

Watch How to Make It

Rajas con crema (roasted peppers with cream)

Cooked in a delicious creamy sauce with corn and cheese, these strips of roasted poblano peppers will be your favourite meatless dish ever!
PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes
5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 1 ½ lb poblano peppers (680g)
  • 1 cup corn (160g)
  • 1 medium white onion (sliced)
  • 1 cup Mexican cream (200g) (read notes)
  • 1 ⅓ cup Oaxaca cheese (120g) (or mozzarella, shredded.)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ cup vegetable stock
  • garlic powder (to taste)
  • salt and pepper (to taste)

Instructions

  • Roast poblano peppers with the method you prefer (oven, stove or grill).
  • Place them in a bag, close and wrap them with a kitchen towel to allow them to sweat. Let them sit for 20 minutes.
  • Peel the peppers and discard the seeds and the stem, then cut them lengthwise into strips. Set aside.
  • In a medium sauté pan, heat oil and butter. Add the onions and sauté for 5 minutes over medium heat until the onions will be tender and translucent.
  • Add the poblano slices and corn. Season with garlic powder, salt and pepper. Mix well and sauté for a minute.
  • Add the cream and the vegetable broth. Mix well and simmer over low heat for about 5 minutes or until onion and peppers are tender and the sauce has thickened. Adjust salt and pepper.
  • Add the cheese and mix quickly until it melts. Serve immediately.

NOTES

  • If you cannot find Mexican cream where you live, you can use a mixture of whole cream + 1 tablespoon of lemon, mix and use as indicated in the recipe. You can also use crème fraîche.
  • If you want to give your Rajas con Crema a spicy touch, you can use one or two sliced hot peppers and sauté them along with the onions.
  • You can also use other types of cheese like mozzarella, fontina, monterey jack, and even provolone!
Don’t miss any recipe.Subscribe for free to our Newsletter!

DID YOU ENJOYED THOSE RAJAS CON CREMA? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you can share it using the buttons below. If you’d like, you can follow us too on PINTERESTINSTAGRAMFACEBOOK and YOUTUBE! 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    Muchas gracias por la receta, en México nunca preparé las rajas, solo me las comía, jaja. Pero tengo una pregunta ¿qué elote puedo usar? Aquí en Alemania no consigo elote blanco fresco, solo el que es dulce o de lata, que también es dulce. ¿Ese me sirve?

    1. Hola Verónica, puedes usar el de lata, ese es el que uso siempre yo porque tampoco consigo el blanco.