Rajas con Crema (Roasted Poblanos in Cream Sauce)

Rajas con Crema, or Roasted Poblanos in Cream Sauce, is a yummy Mexican recipe that is not too spicy and 100% tasty. It’s cheesy deliciousness in every bite. Hope you enjoy!

When it comes to classic Mexican food, there are several that come to mind. One of my absolute favorites is Rajas con Crema, or Roasted Poblanos in Cream Sauce. I could eat this dish everyday! The cream sauce is truly an “awesome sauce.” You eat this as tacos. So imagine the ooey gooey cheesy goodness oooooozing out of a tortilla. YEAH, THAT!!

Start with roasting your poblano peppers to make your strips (not the Las Vegas Strip, it’s the Poblano strip show). If you don’t know how, you can watch the video in this post. Don’t be afraid of the spice. The cream sauce tames the heat.

In a large skillet, melt the butter. Add the onions. Stirring constantly.

Once the onions are translucent, add the roasted poblano strips to the pan.

From here, the sauce is very simple. I use Crema Mexicana. If you can’t find traditional Mexican Table Cream, you can use regular sour cream or half and half. This is also the time to add the cream cheese. Keep stirring until the cream cheese “melts.” This sauce is boss!

Now, add the Mexican Manchego Cheese. Stir well until it melts completely. If you can’t find this cheese, you can use mozzarella, Monterey Jack, or any good melting cheese will do. You can also add corn kernels and diced calabacitas for extra nutritional value.

All that’s left is to warm up tortillas to make tacos, and your Rajas con Crema, or Roasted Poblanos in Cream Sauce, is ready.

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4 from 2 votes

Rajas con Crema (Roasted Poblanos in Cream Sauce)

Rajas con Crema, or Roasted Poblanos in Cream Sauce, is a yummy Mexican recipe that is not too spicy and 100% tasty. It’s cheesy deliciousness in every bite.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Lunch

Cuisine: Mexican

Servings: 4

Author: Maggie Unzueta

Ingredients

• 2 tablespoons butter
• ½ onion sliced
• 4 poblano pepper roasted, seeded, deveined, and sliced
• ½ package cream cheese or 4 ounces
• ½ cup crema Mexicana or heavy cream
• 2 cups Mexican Manchego cheese or Monterey Jack
• 1 tspn Salt

Instructions

• In a large skillet, melt the butter and add the onion.
• Cook for 1 minute, or until translucent.
• Add the roasted poblano pepper strips.
• Stir to combine and cook for 1 minutes.
• Add the cream cheese.
• Cook for 1 minute.
• Use your spatula to break up the cream cheese.
• Add the crema Mexicana (or heavy cream, if using).
• Stir to combine.
• Add the Manchego cheese (or Monterey Jack) and salt.
• Serve immediately with tortillas.

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