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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.
Table of Contents
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.
What to Serve with It
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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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.
Video
Notes
- Monterey Jack
- Queso Manchego
- Queso Oaxaca
- Mozzarella
- Queso chihuahua
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.
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 like Mexican food . ThisTojad con cream looks good. It looks like a dish we call callaloo.
I have never tried this before!! Sounds delicious – will have to give it a go x
Omg how delicious!!! Cream sauces are my favorite. Must try your recipe
This looks fab, I definitely need to be a little more adventurous in the kitchen. You have inspired me to try this.
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 yummy and tasty, got me salivating hahaha* I need to try this recipe with my wife
this looks yummy! I should try to make some with your recipe soon
Looks super delicious! I feel hungry from just loo it. I need to try it for myself
I’ve never heard of this dish before but it looks amazing! I love how tasty and authentic the recipe is