Rajas con Crema (Roasted Poblanos in Cream Sauce)

Rajas con Crema is good any day, every day!

I’m drooling just thinking about that sauce. Ooey gooey cheesy goodness oooooozing out of a tortilla. YEAH, THAT!!

It’s not spicy and very similar to queso fundido. This recipe consists of roasted peppers in a creamy sauce that is to die for.

Serve with warm tortillas or as a tasty side dish.

Ingredients

• Roasted poblano peppers – Poblano is not a very spicy pepper, or use anaheim peppers.
• Cheese – Here you see monterrey jack.
• White Onion – Slice them thin to cook easily.
• Butter – If you only have salted butter, don’t add salt. Instead, taste for salt at the end and add more if needed.
• Cream Cheese – This will give the sauce the rich, creamy texture.
• Salt will enhance the flavors in the dish.
• American Sour Cream – or swap out for mexican crema, plain Greek yogurt, or crème fraîche.

Rajas (Rah-HAS) means “strips.” That’s why the onion and roasted poblano peppers are both cut into thin strips.

If you are making this recipe as a dip or appetizer, dice the onion and the peppers instead. It will be easier for you and your guests to eat and enjoy.

How to Roast a Poblano Pepper

• Start with roasting your poblano peppers until it has blackened skin.
• Steam the roasted peppers then cover in plastic wrap.
• Remove the skin and cut open to remove the seeds.
• Then slice into strips.

There are two ways to roast a Poblano Pepper: (1) on a gas stove over an open flame (2) on a sheet pan and under the broil for an additional 7 minutes.

Chile poblano roasted under the broiler fall apart easily and are not as firm. For this dish, though, either way of roasting is ok.

Pro Tip:

Roast and make the sliced poblanos ahead of time. They last in the fridge for up to 5 days and in the freezer for up to 5 months.

• In a large skillet, melt the butter over medium heat.
• Add the white onions. Cook about 2 minutes.

Stir occasionally as you’re doing this. You don’t want to burn the onions.

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

Are poblano peppers spicy?

Poblano peppers range from 1000-2000 SHU on the Scoville Scale. They are down at the bottom of the chart, meaning they are not very spicy.

In this dish, the cream sauce tames the heat from the peppers. This recipe is medium level spicy.

How to Make the Cream Sauce

• Add the cream cheese.
• Keep stirring until the cream cheese “melts.” About 3 minutes.
• Add the sour cream, salt, and cheese.
• Stir and cook on low until the cheese is melted and creamy mixture forms.

Stay close by. Making the rich cream sauce goes quickly.

If you need to add a splash of vegetable broth to get the cream cheese going, do it.

Some people will fresh corn or frozen corn kernels. Another great addition is shredded chicken or ground beef to make it a complete meal.

Types of Cheeses

• Monterrey Jack
• Queso Manchego
• Oaxaca Cheese
• Mozzarella
• Queso chihuahua

Use any cheese that melts well.

Storing:

Place any leftovers in an airtight container. Keep in the fridge for up to 4 days. Freezing is not recommended.

Rajas con Crema (Roasted Poblanos in Cream Sauce)

Rajas con Crema is made of smokey roasted poblano peppers in a cheesy and creamy sauce. Indulgent, rich, and insanely delicious!

4.95 from 38 votes

Print Pin Rate

Course: Lunch

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Calories: 346kcal

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 Sour Cream (or crema mexicana)
• ▢ 2 cups Monterey Jack (or Oaxaca Cheese)
• ▢ 1 tspn Salt

Instructions

• In a large skillet, melt the butter and add the onion.
• Cook for 1-2 minutes, or until translucent.
• Add the roasted poblano pepper strips.
• Stir to combine and cook for 1 minutes.
• Add the cream cheese.
• Cook for 2-3 minutes.
• Use your spatula to break up the cream cheese.
• Add the sour cream (or crema Mexicana, if using).
• Add the cheese and salt.
• Stir to combine.
• Cook on low until cheese is melted.
• Serve immediately with tortillas.

Video

Notes

TYPES OF CHEESES

• Monterey Jack
• Queso Manchego
• Queso Oaxaca
• Mozzarella
• Queso chihuahua

Use any cheese that melts well.

PRO TIP:

Roast the poblano peppers ahead of time. They last in the fridge for up to 5 days and in the freezer for up to 5 months.

Nutrition

Calories: 346kcal | Carbohydrates: 8g | Protein: 16g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 477mg | Potassium: 315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1229IU | Vitamin C: 97mg | Calcium: 468mg | Iron: 1mg

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