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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Peel and thinly slice the white onion. Mince the garlic cloves.

Step 5

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.

Step 6

Add the minced garlic and cook for an additional minute until fragrant.

Step 7

Add the poblano pepper strips (rajas) to the skillet and cook, stirring, for 2–3 minutes to combine the flavors.

Step 8

If using corn kernels, add them to the skillet and stir to combine. Cook for 2–3 more minutes.

Step 9

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.

Step 10

Season with salt and black pepper to taste. If using queso fresco or cotija cheese, sprinkle it on top before serving.

Step 11

Serve hot as a side dish, or use as a filling for tacos, quesadillas, or sopes.

Nutrition Facts

Serving size	1319.3 grams (1319.3g)

Amount per serving	% Daily Value*
Calories	1633

Total Fat 128.00g	164%
Saturated Fat 70.60g	353%
Polyunsaturated Fat 16.80g
Cholesterol 291mg	97%
Sodium 4236mg	184%
Total Carbohydrate 74.10g	27%
Dietary Fiber 15.10g	54%
Total Sugars 50.30g
Protein 59.30g	119%

Vitamin D 0IU	0%
Calcium 1554mg	120%
Iron 4mg	24%
Potassium 2268mg	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.

Source of Calories

Fat: 68.3%

Protein: 14.1%

Carbs: 17.6%