Rajas Con Crema

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!

A white oval serving plate with poblano pepper slices in a creamy sauce.
Rajas Con Crema Mexicana

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.

Tacos of Poblano pepper in a creamy sauce.
Tacos De Rajas Con Crema

What are Rajas in English?

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

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!

Ingredients on a plate placed in small bowls" corn, shredded cheese, roasted poblano peppers, cream cheese, mexican crema, onions, and bullion powder.

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. 
A medium sauce pan cooking onions, pepper slices and corn.
  • 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.
Cooking rajas con crema in a medium sauce pan being mixed with a spatula.

The consistency is creamy and the poblano peppers, onions and corn add a lot of texture. So delicious!

A green napkin and a white plate with rajas con crema.

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 croquetas de atun, with seafood tacos, and more!

Or just add some rotisserie shredded chicken to the rajas to make a ONE pot meal!

A large oval serving plate with chiles poblanos in a creamy white sauce.

Rajas Con Crema (Roasted Poblanos in a creamy sauce)

Servings 4 people
Ana Frias
5 from 13 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
There’s nothing easier than these Rajas Con Crema. It’s the type of side dish you can make any night of the year, or even special occasions like holidays or get togethers. The cream sauce is silky and delicious plus it goes perfect with the roasted poblano peppers. So good!
4 people

Ingredients
  

  • 3 large Roasted Poblano Peppers cut into strips
  • 2 tablespoons butter
  • ½ large white onion Sliced in strips
  • 2 garlic cloves finely shopped
  • 1 cup corn kernels fresh or frozen (thawed)
  • 1 teaspoon chicken bullion powder or 1 cube
  • ½ teaspoon black pepper
  • 4 oz cream cheese (or use 8 oz for extra creaminess)
  • 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.

*Ana’s Notes:

To re-heat just turn the stove back on on low heat until heated through. 
Serve as a side dish, in tacos or add cooked shredded chicken when you add the poblano peppers. if you use rotisserie chicken it would make a great fast meal! 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 2cup | Sodium: 567mg | Sugar: 7g | Fiber: 4g | Potassium: 206mg | Cholesterol: 125mg | Calories: 483kcal | Monounsaturated Fat: 2g | Saturated Fat: 18g | Fat: 37g | Protein: 15g | Carbohydrates: 22g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white plate with rajas, rice and shrimp with a green napkin on the side.

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!

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Recipe Rating




25 Comments

  1. 5 stars
    Love this dish! We used to order this at a restaurant in San Diego, but they went under. My search led me to this recipe and we make this often. We grill one ear of corn along with the poblanos & corn tortillas, which adds a bit more flavor. This is a keeper. Have to try it with chicken – sounds yummy! Thanks!

    1. Hi Patty! Thank you so much for such a wonderful review! I’m so happy to hear that this recipe will be a keeper and I love that you used grilled corn and poblanos. Yum! Have a great day! <3

  2. 5 stars
    I have fixed this multiple times and it’s a huge hit. Tonight I’m adding chicken (because I’m too lazy to fix a separate dish) and I know it will be just as good!!

  3. CAN I AVOID ROASTING AND JUST SAUTE THE GUTTED SLICED CHILIS UNTIL TENDER AND THEN ADD THE CHEESE AND SOUR CREAM/CREMA?

    1. Hi Rachel! You can definitely do that although you will lose the roasted flavor. You can saute it and make sure they get a little seared at the beginning to capture some of that flavor. Let me know how it turns out!

  4. This is my new favorite side dish, just wonderful. The directions say to add cream cheese, but in the list of ingredients it doesn’t list cream cheese. I had about a half of a package in my frig and used that. It came out delicious, but please add in the amount if possible. Thanks!

    1. Hi Kim! I’m so sorry about that!! It’s 4 to 8 ounces of cream cheese (1 box). Thanks so much for the heads up! Oh and I’m so happy you liked it!

  5. 5 stars
    Okay, this recipe looks amazing! I totally want to try this recipe out because I love corn and peppers!

  6. 5 stars
    This Rajas Con Crema is delicious! I put it in tacos as a vegetarian dish and it was amazing! I love the flavor and felt like I was in my favorite Mexican restaurant again!

  7. 5 stars
    Saving this recipe to try as soon as the poblano peppers start coming in from the garden. I’m always looking for recipes to use them in and this one sounds divine!

  8. 5 stars
    Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.