Rajas Con Crema

5 from 2 votes

Rajas Con Crema is an easy Mexican recipe with roasted poblano peppers, onions, crema and cheese! Serve it as an appetizer or main meal!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner

Cuisine: Mexican

Servings: servings

Calories: 372kcal

Place peppers on a hot grill or gas stove over a flame and roast on all sides until the skin blisters and browns.
Remove and place in a plastic freezer bag to steam the skin off.
Gently peel away the skin and remove the stem and seeds.
Slice into strips for the rajas.
Heat the butter in a skillet over medium heat and sauté the onion and garlic for 1-2 minutes.
Add the poblano strips and salt and cook 30 seconds.
Stir in the crema and cook 1 minute.
Stir in the Oaxaca cheese until melted.
Remove from heat and serve on tortillas with fresh cilantro, lime and crumbled Cotija cheese.

If you don’t have a grill or a gas stove, you can roast the poblanos on broil or high heat in the oven.
Keep an eye on the poblanos. You want them charred but you don’t want their flesh to burn.
Instead of steaming the poblano peppers in a freezer bag to remove the skins, you can place them in a covered bowl.
If you can’t find Mexican crema, you can use sour cream or crème fraîche.
Instead of Oaxaca cheese, use another easy melting and mild cheese like mozzarella or Monterey jack.
You can cut the poblano peppers into thin or thick slices. It depends on how you’re serving the rajas con crema. When I serve it as an appetizer, I tend to cut the peppers into thinner strips.
If you want to bulk up rajas con crema for a main meal, add some shredded chicken or pork.