Description
Rajas con Crema is a traditional Mexican dish made with roasted poblano peppers, sautéed onions, and a rich, creamy sauce. Perfect as a taco filling, a side dish, or served over rice, this flavorful recipe is simple, comforting, and packed with smoky and slightly spicy flavors.
Ingredients
Units
Scale
- 6 large poblano peppers
- 1 tablespoon vegetable oil or butter
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup Mexican crema (or heavy cream as a substitute)
- 1/2 cup milk
- 1/2 cup grated queso fresco or Monterey Jack cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the Poblanos:
Roast the poblano peppers directly over an open flame, under a broiler, or on a stovetop griddle until the skin is charred and blistered. Place them in a bowl and cover with a kitchen towel or plastic wrap to steam for 10 minutes. Peel off the skin, remove seeds, and cut into thin strips (rajas). - Sauté the Vegetables:
Heat the vegetable oil or butter in a large skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. - Combine the Ingredients:
Stir in the poblano strips (rajas) and cook for 2-3 minutes to combine flavors. - Make the Creamy Sauce:
Lower the heat and add the crema, milk, and cheese. Stir until the cheese melts and the sauce becomes creamy and smooth. Season with salt and pepper to taste. - Serve:
Serve warm as a side dish, filling for tacos, or over rice. Enjoy!
Notes
- For extra heat, add a diced jalapeño or serrano pepper when sautéing the onions.
- You can substitute crema with sour cream if needed, but dilute it slightly with milk for a similar texture.