Rajas Con Crema (Roasted Poblanos in a creamy sauce)

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

Rajas Con Crema (Roasted Poblanos in a creamy sauce)

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.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 483kcal

Author Ana Frias

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

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!

Nutrition