Rajas Poblanas Con Crema
Indulge in the rich, smoky flavors of **Rajas Poblanas con Crema**, a traditional Mexican comfort dish that combines roasted poblano peppers, creamy Mexican crema, and crumbly queso fresco into a luscious, savory delight. This quick and simple recipe showcases the vibrant essence of authentic Mexican cuisine, featuring fire-roasted poblano peppers that are peeled and sliced into thin strips (rajas) before being sautéed with onions, garlic, and a splash of chicken broth. A velvety mixture of crema and cheese binds the ingredients together, creating a dish that’s perfect for pairing with warm tortillas, fluffy rice, or as a topping for tacos. With just 25 minutes of prep and minimal cooking time, this creamy poblano pepper recipe is ideal for weeknight dinners or as a crowd-pleasing addition to your next Mexican-inspired feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 large White onion
- 2 whole Garlic cloves
- 1 cup Mexican crema
- 1 cup Queso fresco
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
Instructions
Start by roasting the poblano peppers. Place them directly on a gas stove flame or under a broiler, turning occasionally until the skin is evenly charred and blistered all over, about 8–10 minutes.
Once the peppers are charred, place them in a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for 10 minutes to loosen the skin.
Peel the poblano peppers by gently rubbing off the charred skin. Then, remove the stems and seeds. Cut the peppers into thin strips (rajas) and set aside.
Slice the white onion into thin half-moons. Mince the garlic cloves.
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and sauté for 1 more minute until fragrant.
Stir in the poblano strips and cook for 2 minutes to combine the flavors.
Pour in the chicken broth and cook for another 3 minutes, letting the mixture simmer gently.
Lower the heat to medium-low and stir in the Mexican crema. Cook for 2–3 minutes, ensuring everything is well combined and warmed through.
Season with salt and black pepper to taste.
Crumble the queso fresco on top and mix gently. Serve hot with warm tortillas, rice, or your favorite side dish.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 49.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 931 mg | 72% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2368 mg | 50% | |
*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.
