Rajas con Crema Recipe: Delicious Creamy Mexican Dish

This Rajas con Crema is a rich, creamy, smoky Mexican recipe that will be a welcome addition to your table. This classic Mexican Poblano Pepper recipe is one of my favorite vegetarian recipes to make at home since the first time I cooked it there. The basic idea of roasted poblano peppers, onions and a straightforward but ultra-smooth cream sauce comes together to yield something so hearty yet simple. Even if you have minimal experience with Mexican cooking, this Rajas con Crema is simple to prepare with few ingredients and restaurant-quality.

What is Rajas con Crema?

Rajas con crema is a traditional Mexican dish that consists of strips of roasted poblano peppers and sautéed onion (rajas) in a sauce made with Mexican crema. By itself, it could be an entrée, but served with a store number or two (such as tortillas, rice or beans), this recipe is perfect for anyone who enjoys flavorful food without too much spice. Roasted poblano peppers bring a smoky depth, while the creamy sauce balances everything perfectly. The first time I tried Rajas con Crema, I was amazed at how such simple ingredients could create such a rich and comforting dish. 

Why Make This Recipe?

This Easy Rajas con Crema Recipe offers the perfect combination of simple ingredients, authentic flavor, and comforting texture. 
Rich and Comforting: That deliciousness that has each roasted pepper morsel entrapped by a coating of the thick, velvety sauce—that is home cooking you wish your family on dinner night.
Simple Ingredients: Also, most of the ingredients are pretty standard and inexpensive. Just not a giant shopping list of all the Mexican flavors you’ll need!
Naturally Vegetarian: The flavors are well-balanced and being naturally vegetarian, it is great for midweek meals that require no meat.
Versatile: Perfect as a side dish, to stuff into burritos, or taco-ify and slap on top of grilled chicken + rice.
Authentic Flavor: This very simple and basic recipe will give you immediately the flavor of this traditional, authentic Mexican comfort food.

Why Serve Cream with Chiles?

One of the most authentically special things about Rajas con Crema is that it features roasted chiles and cream.
The first time I made this, I questioned why: Why does cream even need to be part of the recipe? I tried it, and the question was—naturally!
Cream cuts the smoky sharpness of roasted poblano chiles, but it also tempers any fierce heat. Rather than competing with the peppers, it elevates their inherent sweetness and contributes richness to this luxurious mouthfeel of the dish.
It also holds everything together, making the simple roasted peppers a meaty and hearty dish. Creamy roasted poblano pepper recipes are so Mexican; this perfect savory combo of smoky and creamy.

How to Make This Recipe:

Step 1. Roast the Poblano peppers first:

Arrange the poblano peppers directly over a gas flame or under the broiler. Roast until skins are blistered on all sides and black. Put the peppers in a bowl, cover and let them sit for about 10 minutes or so. That makes the skins more supple. Once the skin is darkened and removed, thinly slice or julienne the peppers.

Step 2. Cook the onions after that:

In a large frying pan heat butter or olive oil. Cook for 8 minutes until the sliced onions have softened and are slightly golden. Add the garlic and cook for one more minute.

Step 3. Peppers should be added:

Scatter the roasted poblanos in the skillet. Add all ingredients and mix the flavors together and cook for around 3–4 minutes.

Step 4. Get the cream sauce ready:

Reduce the temperature to low. Add in the Mexican crema and heavy cream. Slowly combine the mixture until everything is coated well.

Step 5. Add corn and cheese:

Add in the shredded cheese and corn kernels. Heat the cheese and stir until melted to combine with all ingredients for a nice sauce.

Step 6: Season and Present:

Season with salt and black pepper. Reheat & serve with rice batter taco (or whatever your Mexican munching). At this point, it smells divine. Slowly melting cream cheese and smoky peppers infuse the kitchen with a great aroma.

Make Ahead and Storage Tips:

The great thing about this Poblano Pepper recipe is that it stores really well.

• Make Ahead: You could even start the dish up to 2 days in advance with roasting and peeling of the poblanos. Store them in a fridge-proof airtight container until you are ready to eat.
• Refrigerator Storage: Keep leftover Rajas con Crema in an airtight container for 3 days or so.
• Reheating: Warm slowly over low in a skillet. Add a little touch of cream or milk if your sauce is too heavy.
• Freezing: You can freeze it; however, since cream-based sauces usually separate when thawed, it’s not going to look good.

Serving Suggestions:

Possibly the greatest thing about Homemade Rajas con Crema is that it is good for so many things.

• With Warm Tortillas: Top it all off by wrapping it up in some fresh, warmed corn tortillas.
• As a Taco Filling: Stack it up with avocado slices and queso fresco for a fantastic vegetarian taco.
• Alongside Grilled Meats: These creamy peppers are delicious paired with grilled chicken, steak or pork.
• Over Rice: The ideal simple comfort meal is spooned over some white rice.
• In Burritos: You wrap it up in a burrito with refried beans and rice.
• As a Side Dish: This goes perfectly with enchiladas, tamales or other Mexican staples.

A Creamy Mexican Classic Worth Making Again 

Having made this Rajas con Crema recipe at home now, I completely understand why it’s such a favorite Mexican classic. Creamy sauce and the smoky flavor imparted by the roasted poblano peppers elevate these simple ingredients. Search no more for an easy, delicious Mexican Poblano Pepper recipe! Rajas Poblanas con Crema can be served as a side, taco filling, or main dish. It’s smoky enough to make the masses want a 2nd bite, yet still creamy enough for some sort of comfort.

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