Rajas Con Crema
Get ready to savor the authentic flavors of Mexico with *Rajas Con Crema*, a comforting and creamy dish that’s perfect as a side or taco filling. This recipe highlights smoky poblano peppers, roasted to perfection, then peeled and sliced into tender strips (rajas). Combined with sweet sautéed onions, fragrant garlic, and rich Mexican crema, this dish achieves a velvety, flavorful balance in every bite. Optional additions like queso fresco and sweet corn kernels add extra layers of texture and creaminess. Quick to prepare in just 40 minutes, *Rajas Con Crema* pairs beautifully with warm tortillas, making it an irresistible favorite for family dinners or casual gatherings. Perfect for fans of authentic Mexican cuisine, this dish showcases bold, rustic flavors with minimal effort.
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Recipe Information
Ingredients
- 6 pieces poblano peppers
- 1 large white onion
- 2 pieces garlic cloves
- 1 cup Mexican crema or sour cream
- 1 cup queso fresco or cotija cheese (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup corn kernels (optional)
Instructions
Preheat a skillet or comal over medium heat. Place the poblano peppers directly onto the hot surface and roast them, turning occasionally, until their skin is charred and blistered on all sides, about 8–10 minutes.
Once roasted, transfer the poblano peppers to a plastic bag or a bowl covered with plastic wrap. Let them sit and steam for 10 minutes to loosen their skins.
Peel off the charred skin of the poblano peppers. Cut off the stems, remove the seeds and membranes, and slice the peppers into thin strips (rajas). Set aside.
Peel and thinly slice the white onion. Mince the garlic cloves.
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 5–7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Add the poblano pepper strips (rajas) to the skillet and cook, stirring, for 2–3 minutes to combine the flavors.
If using corn kernels, add them to the skillet and stir to combine. Cook for 2–3 more minutes.
Reduce the heat to low and stir in the Mexican crema or sour cream. Cook gently, stirring, until the mixture is heated through but not boiling, about 5 minutes.
Season with salt and black pepper to taste. If using queso fresco or cotija cheese, sprinkle it on top before serving.
Serve hot as a side dish, or use as a filling for tacos, quesadillas, or sopes.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 50.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1554 mg | 120% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
