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A skillet filled with creamy poblano dip, inspired by classic Rajas con Crema, garnished with cilantro and surrounded by tortilla chips, fresh cilantro, and a whole poblano pepper on a dark wooden surface.
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4.95 from 37 votes

Rajas con Crema (Roasted Poblano Peppers in Cream)

Rajas con Crema combines roasted poblano peppers and onions with a rich, creamy cheese sauce for an easy Mexican dish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 346kcal
Author: Maggie Unzueta

Ingredients

  • 2 tablespoon 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 teaspoon 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