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    Home » Recipes » Vegetarian » Rajas con Crema (Roasted Poblanos in Cream Sauce)

    Rajas con Crema (Roasted Poblanos in Cream Sauce)

    Last Updated November 11, 2022. Originally Posted June 11, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Rajas con Crema is made of smokey roasted poblano peppers in a cheesy and creamy sauce. Indulgent, rich, and insanely delicious!
    Jump to Recipe Print Recipe
    Rajas con Crema on a black iron skillet surrounded by cilantro leaves, tortilla chips, and a poblano pepper.

    Rajas con Crema on a black iron cast skillet topped with a cilantro leaf and surrounded by tortilla chips and more cilantro.

    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.

    The ingredients to make Rajas con Crema labeled and on a wooden table.

    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

    A collage showing how to roast a poblano pepper and cut it into strips.

    • 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.

    A picture of butter melting on a black iron skillet and then topped with sliced onions.

    • 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.

    A black iron skillet with onion and slices of roasted poblano pepper.

    • 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

    A collage showing the ingredient needed to make the sauce for Rajas con Crema.

    • 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 on a black iron skillet surrounded by cilantro leaves, tortilla chips, and a poblano pepper.

    What to Serve with It

    Corn Tortillas

    Refried Beans

    Ensalada de Nopalitos

    Agua de Jamaica

    You’re going to love this Rajas con Crema recipe. Ooey gooey and cheesy perfection! It’s one of those Mexican dishes that’s hard to beat.

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    Did you make this recipe? Please rate the recipe below!

    Rajas con Crema on a black iron cast skillet topped with a cilantro leaf and surrounded by tortilla chips and more cilantro.

    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
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Mimi

      February 11, 2019 at 7:44 am

      5 stars
      I’ve never heard of this dish before but it looks amazing! I love how tasty and authentic the recipe is

      Reply
    2. Lyosha

      February 11, 2019 at 11:17 am

      Looks super delicious! I feel hungry from just loo it. I need to try it for myself

      Reply
    3. Jasmine Hewitt

      February 11, 2019 at 11:34 am

      this looks yummy! I should try to make some with your recipe soon

      Reply
    4. matthew

      February 11, 2019 at 1:51 pm

      5 stars
      This looks yummy and tasty, got me salivating hahaha* I need to try this recipe with my wife

      Reply
    5. Eloise

      February 11, 2019 at 1:58 pm

      5 stars
      that looks awesome! I’ll have to give this a try this week for dinner, thanks for the idea… I’ve been trying to change dinners up with new meal plans ; )

      Reply
    6. natalie

      February 12, 2019 at 12:28 pm

      This looks fab, I definitely need to be a little more adventurous in the kitchen. You have inspired me to try this.

      Reply
    7. Courtney

      February 12, 2019 at 4:56 pm

      5 stars
      Omg how delicious!!! Cream sauces are my favorite. Must try your recipe

      Reply
    8. Becca Talbot

      February 14, 2019 at 5:54 am

      5 stars
      I have never tried this before!! Sounds delicious – will have to give it a go x

      Reply
    9. Ingrid

      February 14, 2019 at 7:08 am

      I like Mexican food . ThisTojad con cream looks good. It looks like a dish we call callaloo.

      Reply
    10. Linda Young

      August 2, 2020 at 2:08 pm

      5 stars
      So, I made this tonight to go with Steak Tostados. Only changes I made was I had only 1.5 Pepper Jack Cheese so I added 1/2 cup of Gruyere Cheese, did not roast Pablanos, instead stirred fried them because I like them that way. It was great and so many possibilities on how you can you this sauce. Thank you for the recipe, it’s a keeper

      Reply
      • Maggie U

        August 3, 2020 at 12:31 pm

        So glad you liked it Linda!

        Reply
    11. Anonymous

      February 6, 2022 at 9:31 am

      5 stars
      I make this dish often, I add to the recipe corn and Mexican beer, we have it as appetizer with soft corn tortillas, I put it over green corn tamales as a casserole or added on chicken breast, fish. It’s delicious!!!!

      Reply
      • Maggie Unzueta

        February 7, 2022 at 10:40 am

        Yum! That sounds delicious.

        Reply

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