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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 June 11, 2020. 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 savory. Every bite is 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 at all. Roasted peppers in a creamy sauce that is to die for.

Serve with tortillas as tacos or as a dip with corn chips.

More Creamy Mexican Recipes:


Camarones en Crema Chipotle
Pollo En Crema
Espagueti a la Crema
Pollo al Chipotle

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

Ingredients


These are all the ingredients you need to make this dish.

Rajas (Rah-HAS) means “strips.” That’s why the onion is sliced into strips as are the roasted poblano peppers.

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.

Substitutions:

  • Instead of sour cream, try crema mexicana, plain Greek yogurt, heavy cream, creme fraiche.
  • Instead of butter, you can use olive oil.

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.
  • Steam the roasted peppers.
  • Remove the skin and cut open to remove the seeds.
  • Then slice into strips.

Check out this video on how to roast a Poblano Pepper.

There are two ways to roast a poblano pepper: (1) on a gas stove (2) under the broiler for 7 minutes, turn broil for an additional 7 minutes.

Poblanos 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 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.

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

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

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

More Poblano Pepper Recipes:

Papas con Rajas
Carne con Rajas y Papas
Calabacitas con Elote y Rajas
Lentejas con Rajas
Pollo en Crema Poblana

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.

Stay close by. This part goes quickly.

Types of Cheeses

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

Use any cheese that melts well.

How Long Does It Last?


In the fridge, Rajas con Crema lasts up to 5 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

Chips
Green Salad

Rajas con Crema (or Roasted Poblanos in Cream Sauce) is such a yummy and tasty dish. Ooey gooey and cheesy perfection 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 savory. Every bite is insanely delicious!
5 from 8 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.

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: 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

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