Go Back
+ servings
Rajas con Crema on a black iron cast skillet topped with a cilantro leaf and surrounded by tortilla chips and more cilantro.
Print Recipe
4.95 from 38 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 346kcal


  • 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


  • 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.



  • Monterey Jack
  • Queso Manchego
  • Queso Oaxaca
  • Mozzarella
  • Queso chihuahua
Use any cheese that melts well.
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.


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