Rajas con Crema Recipe

If you are craving a dish that bursts with creamy, smoky, and cheesy goodness, then you absolutely must try Rajas con Crema. This Mexican favorite features roasted poblano peppers cut into thin strips and swimming in a luscious, velvety sauce that just melts in your mouth. Made this? Rate this recipe: to let everyone know just how addictive this combination of smoky, tender peppers and rich crema is—it’s perfect as an appetizer, a side, or the ultimate filling for tacos, quesadillas, and burritos.

Ingredients You’ll Need

Each ingredient in Rajas con Crema plays a simple yet essential role, combining to create a vibrant palette of flavors and textures that’s hard to resist. From the smoky poblano peppers to the creamy Mexican crema and melty Monterrey Jack, these ingredients ensure every bite is a delight.

• 6 medium poblano peppers: The star of the dish, roasted for a smoky and tender bite.
• 1 jalapeño or serrano pepper (optional): Adds just the right amount of heat if you like things spicy.
• 1 tablespoon neutral mild oil: Vegetable, corn, or olive oil helps sauté the onions without overpowering the flavors.
• 1 tablespoon butter: Adds richness and improves the sautéed onion’s texture.
• 1 medium onion, thinly sliced: Provides sweetness and softness, enhancing the overall flavor.
• 1 clove garlic, minced: Offers a fragrant and savory note without being overpowering.
• 12 ounces frozen corn or 2 fresh corn cobs (kernels removed): Adds sweetness and texture that balances the smoky peppers.
• 1/4 cup half and half or heavy cream: Brings luscious creaminess and smooths out the flavors.
• 1/3 cup Mexican crema or crème fraîche: The creamy, tangy element that makes this dish truly irresistible.
• 3/4 cup Monterrey Jack cheese, shredded: Melts beautifully to create a gooey, cheesy finish.
• Kosher or sea salt and ground black pepper: Essential for seasoning to taste and enhancing all the flavors.

How to Make Made this? Rate this recipe:

Step 1: Roast the Poblano Peppers

Start by charring your poblano peppers to perfection. Whether you choose to roast them directly over a gas flame or under the broiler, you want the skin blistered and blackened all over. Once charred, place the peppers in a sealed bag to steam—this makes peeling the skin a breeze and keeps the peppers tender and juicy.

Step 2: Peel and Slice the Peppers into Rajas

After steaming, peel off the skins with a paper towel to help remove even stubborn bits. Discard stems and seeds, then slice each pepper into thin strips, known as rajas, which will soak up all that creamy goodness in the next steps.

Step 3: Sauté Onions and Garlic

Warm the oil and butter together in a large skillet over medium heat. Add the sliced onions and sauté until translucent and soft, about 5 minutes. Toss in the minced garlic and stir constantly for about 30 seconds until it becomes fragrant—this builds a savory foundation for the dish.

Step 4: Add Corn and Rajas

Mix in the corn and cook for a couple of minutes to develop sweetness. Then fold in the roasted poblano strips, stirring frequently until the corn is tender and everything melds together beautifully. If you’re using fresh corn, give it a little extra time to cook through.

Step 5: Stir in the Cream and Cheese

Pour in the half and half (or heavy cream) and Mexican crema, stirring to combine. Let the mixture bubble gently for around 5 minutes, letting the flavors marry and the sauce thicken slightly. Remove from heat, then stir in the shredded Monterrey Jack cheese until melted and smooth. Your rajas con crema are now ready to enjoy!

How to Serve Made this? Rate this recipe:

Garnishes

To elevate your dish, top with a sprinkle of fresh chopped cilantro or a few crumbles of crumbly queso fresco. A squeeze of lime over the top can add a bright contrast to the creamy sauce, perfectly balancing the richness of the crema and cheese.

Side Dishes

This vibrant dish pairs wonderfully with warm flour tortillas, allowing you to scoop up every bit of cheesy goodness. It also shines alongside Mexican rice and refried beans, creating a well-rounded meal full of contrasting textures and flavors.

Creative Ways to Present

Try using your rajas con crema as a filling for soft tacos or burritos for a deliciously indulgent lunch. Alternatively, serve it as a dip with crunchy tortilla chips for a crowd-pleasing appetizer. For a more elevated plate, spoon it over grilled chicken or steak to add a smoky, creamy twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors deepen over time, making your next meal just as satisfying as the first.

Freezing

This dish freezes well! Place cooled leftovers in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

Gently reheat leftovers in the microwave in short bursts, stirring often to maintain the creamy texture. You can also warm it covered in a skillet over low heat or in a preheated oven to prevent the cheese from separating.

FAQs

Can I make Rajas con Crema without poblano peppers?

Absolutely! If poblanos are hard to find, Anaheim peppers make a suitable substitute. They have a milder heat but still create a delicious, creamy dish.

How spicy is this dish?

On its own, Rajas con Crema is mildly spicy thanks to the poblanos. If you prefer it hotter, adding a jalapeño or serrano pepper or even a pinch of cayenne will kick up the heat nicely.

What can I use if I don’t have Mexican crema?

Mexican crema adds a slight tang and creaminess, but crème fraîche is a great alternative. You can also mix sour cream with a bit of milk or cream to approximate the texture and flavor.

Is this dish gluten-free?

Yes! Rajas con Crema is naturally gluten-free, making it suitable for those avoiding gluten. Just be sure to serve it with gluten-free tortillas or chips if necessary.

Can I make this vegan?

To make a vegan version, substitute butter for a plant-based alternative, use coconut cream in place of dairy cream, and opt for vegan cheese. The smoky peppers and corn will still shine through beautifully.

Final Thoughts

Rajas con Crema is truly one of those dishes that brings comfort, flavor, and a touch of Mexican tradition to your table with very little fuss. Once you try it, you’ll be hooked by the creamy sauce paired with smoky, tender peppers—perfect for sharing at any meal or gathering. Made this? Rate this recipe: and share your thoughts because this is one recipe that deserves all the love and repeat enjoyment.