This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
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
- Start with roasting your poblano peppers.
- Steam the roasted peppers.
- 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 (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.
- 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
- 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.
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.
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!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.
Rajas con Crema (Roasted Poblanos in Cream Sauce)
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
- Monterey Jack
- Queso Manchego
- Queso Oaxaca
- Mozzarella
- Queso chihuahua
I’ve never heard of this dish before but it looks amazing! I love how tasty and authentic the recipe is
Looks super delicious! I feel hungry from just loo it. I need to try it for myself
this looks yummy! I should try to make some with your recipe soon
This looks yummy and tasty, got me salivating hahaha* I need to try this recipe with my wife
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 ; )
This looks fab, I definitely need to be a little more adventurous in the kitchen. You have inspired me to try this.
Omg how delicious!!! Cream sauces are my favorite. Must try your recipe
I have never tried this before!! Sounds delicious – will have to give it a go x
I like Mexican food . ThisTojad con cream looks good. It looks like a dish we call callaloo.
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
So glad you liked it Linda!
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!!!!
Yum! That sounds delicious.