Rajas con Crema Recipe
Mexican · Side dish · 35 min total
A classic Mexican dish featuring roasted poblano peppers in a creamy, slightly tangy sauce. Perfect as a side dish, filling for tacos, or topping for tostadas.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 large poblano peppers
- 1 tablespoon vegetable oil
- 1/2 medium white onion, sliced into strips
- 2 cloves garlic, minced
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso fresco or cotija cheese
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered all over, about 5-7 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the charred skin from the peppers, remove stems and seeds, and slice into 1/2-inch wide strips (rajas).
- Heat oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Add the poblano strips to the skillet and cook for 2-3 minutes, stirring occasionally.
- Reduce heat to low, stir in the crema and cheese, and cook until the sauce is heated through and slightly thickened, about 2-3 minutes. Season with salt to taste.
- Garnish with fresh cilantro if desired and serve warm.
Tips
- Mexican crema is thinner and less tangy than sour cream; if using sour cream, thin with a tablespoon of milk.
- Rajas con Crema can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Try adding a drained can of corn or sliced mushrooms for extra texture.
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