Name: Rajas con Crema: Roasted Poblano Chiles in Cream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 fresh poblano chiles; 1 medium white onion, cut lengthwise into 1/4″ slices; 2 cloves garlic, minced; 8 oz corn kernels; 2 tbsp butter; 4 oz cream cheese; 1 cup Mexican crema (or sour cream or crème fraîche); 1 cup Oaxaca cheese, grated; 1 tsp kosher salt; 1/2 tsp black pepper; 1/8 tsp ground cumin

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Introduction

Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers simmered in a rich, creamy sauce. It’s simple to prepare and packed with smoky, savory flavors perfect as a side or filling for tacos.

A close-up view of a soft, lightly toasted tortilla wrapped around a creamy filling. The filling shows a mix of melted white cheese with hints of yellow corn kernels and dark green vegetable pieces creating a rich, textured look inside the tortilla. The tortilla is being held gently by a person's fingers on a white marbled surface with a blurred glass in the background. The focus is on the soft, warm layers and the creamy, cheesy inside texture, capturing the inviting and fresh appeal of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 fresh poblano chiles
2 tbsp butter
1 medium white onion, cut lengthwise into 1/4″ slices
2 cloves garlic, minced
8 oz corn kernels
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp ground cumin
4 oz cream cheese
1 cup Mexican crema (or sour cream or crème fraîche)
1 cup Oaxaca cheese, grated

Instructions

Step 1: Roast the poblano chiles by charring them over an open gas flame, under a broiler, or on a BBQ grill. Turn them occasionally until the skins are blackened and blistered, about 10 minutes.
Step 2: Transfer the roasted chiles to a bowl and cover with a kitchen towel or seal in a paper bag to steam for 5-10 minutes. Then peel off the charred skin and slice the peppers into 1-inch strips.
Step 3: Melt butter in a saucepan or skillet over medium-high heat. Add the sliced onions and sauté until softened, about 3-5 minutes. Stir in the garlic, roasted poblano strips, corn, salt, pepper, and cumin. Cook for 2 more minutes, stirring frequently.
Step 4: Lower the heat to medium. Add the cream cheese and Mexican crema, stirring well to combine. Cook for about 5 minutes until the cream starts to bubble slightly.
Step 5: Stir in the grated Oaxaca cheese, cover the pot, and turn off the heat. Let the dish sit covered until the cheese melts completely. Serve warm with tortillas, tortilla chips, or as a flavorful side dish.

Tips & Variations

For extra smoky flavor, grill the poblano peppers outdoors over charcoal or wood.
Substitute Mexican crema with sour cream or crème fraîche if unavailable.
Add a pinch of smoked paprika or chipotle powder for a spicy twist.
Use fresh corn kernels for a sweet contrast, or frozen corn if fresh is not in season.
Try adding cooked, shredded chicken for a heartier main dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture. Avoid overheating to prevent curdling.

How to Serve

A brown clay bowl filled with creamy white dip that has visible wilted dark green spinach leaves and small yellow corn kernels mixed throughout, giving it a textured and rich look; the bowl sits on a dark surface with two slightly charred white corn tortillas placed nearby, one near the bowl edge and another slightly blurred in the background on a white marbled texture, with a blurry bottle in the far background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of poblanos?

Yes, anaheim or poblano substitutes can work, but the flavor and heat level will vary. Choose peppers that roast well and have a mild to medium heat.

What can I serve with Rajas con Crema?

This dish pairs wonderfully with warm tortillas, rice, grilled meats, or as a topping for tacos and tostadas. It’s also delicious alongside beans and Mexican rice for a complete meal.