Make this delicious recipe for Rajas Con Crema made with roasted poblano peppers, corn, Mexican crema & shredded cheese. A classic dish full of Mexican flavors!
Hello amigos!! Today’s recipe is one that I love to eat (well, I do love all of the ones I share with you lol) since it goes well with everything! It’s a classic Mexican recipe but one that you don’t find often in many Mexican restaurants in the United States.
But let’s change that since now you can have it at home! The beauty is that you can find all of the ingredients in most grocery stores and you’ll be able to make it in no time.
Let’a make this delicious recipe shall we? And feel free to jump to any topic before you print the recipe:
- What are Rajas in Mexican Food?
- What are the ingredients?
- How to make Rajas Con Crema – step by step photos
- Jump to print recipe
- Recommended pairings
What are Rajas in Spanish?
Rajas (rah-Has) mean strips or sliced in English. In our case it means that the poblano pepper is sliced in strips.
Side note: Most recipes for Rajas Con Crema are made with poblano peppers but you will also find a few that are made with Anaheim peppers. I think the poblano pepper render a different texture and tastes much better in this case.
Ingredients for Rajas Con Crema
The stars of this recipe are 3 roasted poblano peppers (please follow these instructions on how to roast and peel them if you’re not sure how to do it) and Mexican crema. However, if you can’t find Mexican crema, heavy whipped cream or sour cream will do just fine instead.
The sliced onions, corn, fresh garlic, cream cheese, chicken bullion add a lot of flavor and are integral part of this dish.
I use butter to sauté the onions but feel free to use vegetable or canola oil if preferred.
Also, for the shredded cheese I use Oaxaca cheese but you can use your preferred melting cheese such as queso Chihuahua, Mozarella, Monterrey jack, etc.
As you can see, this dish is super flexible!
How to make Rajas Con Crema
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Add the corn, chicken bullion & black pepper and mix well.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
- Cook for about 5 minutes or until the cream starts to bubble.
- Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
The consistency is creamy and the poblano peppers, onions and corn add a lot of texture. So delicious!
Did you make this recipe!? I’d love to know how it turned out! leave a comment and a rating below👇 Gracias!!!!
Rajas Con Crema
Ingredients
- 3 large Roasted Poblano Peppers cut into strips (see this post on how to roast & peel them)
- 2 Tbsp butter
- 1/2 large white onion Sliced in strips
- 2 garlic cloves1 finely shopped
- 1 cup corn fresh or frozen (thawed)
- 1 tsp chicken bullion powder or 1 cube
- 1/2 tsp black pepper
- 1 cup Mexican crema, heavy whipping cream or sour cream
- 1 cup shredded melting cheese such a Oaxaca, Chihuahua, Mozarella, Monterrey jack, etc.
Instructions
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Add the corn, chicken bullion & black pepper and mix well.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
- Cook for about 5 minutes or until the cream starts to bubble.
- Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
Notes
Nutrition
Recommended pairings
The beauty of this dish is that it goes with everything! I love serving it with grilled shrimp, white or Mexican rice, with entomatadas, with seafood tacos, and more!
Or just add some rotisserie shredded chicken to the rajas to make a ONE pot meal!
How about make it a vegetarian dish and eat them in tacos? It’s so delicious by itself that you won’t need anything else!
I made this the other day and its delicious! Not spicy at all but it does have a kick to it. Yum!