Rajas Con Crema are roasted poblano pepper strips cooked with corn, cream cheese, and Mexican crema until rich and saucy. Ready in 25 minutes, one pan, and goes with everything.
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What is Rajas Con Crema?
Rajas con crema is a traditional Mexican dish made with fire-roasted poblano peppers that are peeled, seeded, and sliced into strips, then cooked with onion, garlic, and Mexican crema (or heavy cream). It’s served as a side dish, taco filling, or spooned over rice. Some versions also add corn and cheese, like this one. Cooked until everything is melty, rich, and impossibly good.
Ready in 25 minutes, one pan, and it goes with literally everything.
If you’ve never made it before, rajas (pronounced rah-has) just means “strips” in Spanish. So rajas con crema = pepper strips in cream. Simple name, big in flavor!
This is a classic dish you don’t see much at Mexican restaurants in the US, but it’s a staple in Mexican homes, especially in central and northern Mexico. And now you can make it at home with ingredients you can find at any grocery store.
♥️ xo, Ana
Ingredients
You only need a handful of things here, and most are easy to find. Here’s what makes this version extra good:
- Poblano peppers: roasted and peeled. Don’t skip this step. The char is what gives rajas their signature smoky, slightly sweet flavor. (See my full guide on how to roast peppers if you need a walkthrough.)
- Mexican crema: creamy, slightly tangy, and thinner than sour cream. If you can’t find it, heavy whipping cream or sour cream both work great. Even plain Greek yogurt pulls through in a pinch.
- Cream cheese: this is what makes the sauce extra thick and creamy, not watery. Use 4 oz for a lighter sauce or go 8 oz for a creamier base.
- Corn: canned or frozen (thawed). Adds sweetness and texture that balances the richness of the cream.
- Cream cheese: this is to make it extra creamy!
- Oaxaca cheese: or any good melting cheese: Chihuahua, Monterrey Jack, Mozzarella. It melts right into the sauce.
- Chicken bouillon: just one teaspoon, but it does a lot for the overall flavor. Use vegetable bouillon to keep it fully vegetarian.
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.
How to make Rajas Con Crema
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Sauté the onions. Melt butter in a medium skillet or saucepan over medium-high heat. Add the onion slices and cook until they start to soften, about 3–4 minutes.
- Add garlic and poblano strips. Toss in the garlic and your roasted, peeled, sliced poblano peppers. Cook for 2 minutes, stirring often.
- Add corn and seasoning. Stir in the corn kernels, chicken bouillon, and black pepper. Mix everything together.
- Add the cream. Lower the heat to medium. Add cream cheese and Mexican crema. Stir until the cream cheese melts into the sauce and everything is well combined.
- Simmer. Cook for about 5 minutes until the sauce starts to bubble gently and thickens slightly.
- Add cheese and melt. Stir in the shredded cheese, cover the pan, and turn off the heat. Let it sit for a couple of minutes until the cheese melts completely. Serve while hot.
How spicy is this? Poblano peppers are mild ; usually a 1–2 on the heat scale. The cream sauce mellows them out even more, so this dish has almost no spice. If you want more heat, add a sliced serrano or jalapeño in step 2.
Rajas Con Crema Variations
- Rajas con pollo: Add shredded rotisserie chicken when you add the poblano strips. Instant one-pan meal.
- Rajas con camarones: Stir in cooked shrimp right before adding the cheese. A reader favorite!
- Vegan rajas: Use vegan cream cheese, coconut cream, and a dairy-free shredded cheese. Swap butter for oil.
- Extra smoky: Char your corn directly on the flame before adding it to the pan (a reader tip from Patty — brilliant).
- Rajas with Anaheim peppers: Milder and slightly less rich in flavor than poblanos, but a solid swap if that’s all you can find.
Ana’s Recipe Tips
- Serving Suggestions
- The beauty of this dish is that it goes with everything! Serve it as a side dish or main dish. Here are a few ideas for you:
- Make vegetarian tacos. Serve over corn tortillas and top with a spicy salsa like this Salsa De Chiltepin.
- Serve as a side dish with grilled shrimp or chicken, along with Arroz Primavera or Mexican rice.
- Serve with Entomatadas, croquetas de atun, with seafood tacos, and more!
- Or just add some rotisserie shredded chicken to the rajas to make a ONE pot meal!
How to Store & Reheat
- Fridge: Let leftover Rajas cool to room temperature. Then store it in an airtight container and keep it in the refrigerator for 4 days.
- Freezer: This dish makes for a great freezer meal because it will keep well for up to 3 months. Thaw the Rajas in the fridge overnight before reheating it.
Reheating
Reheat on the stovetop, microwave, or slow cooker, heating until fully warmed through
Print Recipe:
Rajas Con Crema (Roasted Poblanos in a creamy sauce)
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) - (or reduced fat cream cheese for less calories)
- 1 cup Mexican crema, heavy whipping cream or sour cream - (or plain fat-free Greek yogurt for less calories)
- 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
Your Private Notes
Nutrition
Frequently Asked Questions
Yes! Make it up to 3 days ahead and store in an airtight container in the fridge. Reheat on the stovetop over low heat. Add a splash of cream or water if the sauce has thickened too much.
You can sauté them directly in the pan, but you’ll lose that smoky depth that makes rajas, rajas. If you go that route, let the peppers get a little sear before adding the other ingredients.
Poblanos are traditional and the best choice for this dish. They have the right texture and a mild, earthy flavor that works with the cream. You can use Anaheim peppers for a milder result. Bell peppers won’t give you the same flavor but work in a pinch. Jalapeños or serranos will make this significantly spicier, so use sparingly.
They’re used interchangeably. “Rajas poblanas” specifically refers to the use of poblano peppers (from Puebla), while “rajas con crema” describes the preparation, pepper strips in cream. Same dish, different names depending on who’s making it.
Excellent!
Could you use other peppers? Bell? Serrano? Jalapeño? Would love to use what’s in my garden!
Made this on a whim last night, best decision ever, we loved it!
I have never even heard of this before, but I am so excited to make this this weekend. Thank you so much for sharing this recipe 🙂
This recipe is a delicious blend of roasted peppers and cream, perfect as a side or topping for all your Mexican dishes!
First time making this, and it came out fantastic! Thanks for sharing such a great recipe!
This was the perfect topping to use on my bean tostadas. Loved the poblano and onion strips with the creaminess. My family loved it and wants it again for next week!
Wow!!!! This recipe is by far one of the bests I cook shrimp on the side and mix it at the end and serve as tacos.. it’s always a hit
So delicious! Used Kite fake cream cheese. Also added frozen roasted corn. Didn’t add the shredded cheese at the conclusion. Will make again and again, plus will be sure to share with friends and family! Good going!
I made this with dairy free ingredients and it was delicious!
THANK YOU SO MUCH, ANA!!
What a WONDERFUL discovery this recipe is!!! I’ve had to 3X the recipe for our large family get togethers!! So good!! I used all the suggested ingredients with no substitutions….This goes great on my Shredded Pork Taco’s!!
So glad you are sharing these recipies, Ana!!
Made it and just added some
cotija cheese ? it turned out AMAZING ? thank you for the great recipe!!!
I will definitely make this this coming week! Maybe even for Father’s Day side!
Another winner, Ana! Thank you!
This is one of my favorite recipes! I sometimes add charred red peppers too and sometimes sliced or shredded chicken! Thank you Ana!
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!
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
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!!
CAN I AVOID ROASTING AND JUST SAUTE THE GUTTED SLICED CHILIS UNTIL TENDER AND THEN ADD THE CHEESE AND SOUR CREAM/CREMA?
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!
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!
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!
Delicious! I have always wanted to make this. Your recipe was so easy to follow! Thank you!!
Great to know Maggie!! I’m so happy you enjoyed it! xo, Ana
Ana son ?!!!
Thank you Malena!! I’m so happy you liked these Rajas!
Didn’t know about this but I am totally sold! Love this
I’m so glad to hear that! THank you!
Okay, this recipe looks amazing! I totally want to try this recipe out because I love corn and peppers!
Thank you Amy!!
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!
It’s one of my favorite way to eat this dish too! . Thank you!
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!
Great idea Pam! Have a great weekend in the garden!
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
So true! I do serve these Rajas Poblanas at parties and they’re always a hit! Thanks for the feedback!
What a crazy side dish! So unique. I learn so much from Muy Delish! This is crazy good!
Thank you Pablo! I’m so happy you liked it!
I made this the other day and its delicious! Not spicy at all but it does have a kick to it. Yum!
I totally agree with you Monica!!! Thanks for the feedback.