Rajas con crema mexican roasted poblanos in garlic cream

Rajas con Crema is a traditional Mexican dish that combines the smoky flavor of roasted poblano peppers with a rich and creamy garlic sauce. The word “rajas” translates to “strips” in Spanish, referring to the sliced strips of roasted peppers used in this dish. The creamy sauce balances the mild heat of the poblanos, creating a harmonious and comforting flavor profile.

History:

The origins of Rajas con Crema can be traced back to the central and southern regions of Mexico, where poblano peppers are abundant. Poblano peppers are heart-shaped, dark green chilies with a mild to medium level of spiciness. They are often roasted to enhance their flavor and remove the tough outer skin.

The dish likely evolved from pre-Hispanic culinary traditions, where indigenous ingredients were combined with European influences brought by Spanish colonizers. The addition of cream and cheese reflects the fusion of indigenous and Spanish flavors.

Rajas con Crema has become a beloved comfort food in Mexican households and is commonly served as a side dish or as a filling for tacos, quesadillas, or tamales. Its popularity has spread beyond Mexico, and you can find variations of this dish in Tex-Mex cuisine as well.

Print Recipe

Rajas con crema mexican roasted poblanos in garlic cream

Author: Nadia Cooking Method: Roasting, Simmering Cuisine: Mexican Courses: Appetizer, Dinner, Lunch, Side Dishes

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4

Ingredients

Scale

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• 3 roasted poblano peppers, peeled and sliced into strips

• 1 tablespoon butter

• 1 large onion, thinly sliced

• 2 cloves garlic, minced

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon chicken bouillon granules

• 1/4 teaspoon black pepper

• 4 ounces cream cheese

• 1 cup Mexican crema (or heavy cream/sour cream as a substitute)

• 1 cup shredded Oaxaca cheese (or mozzarella/Monterey Jack as a substitute)

Instructions

1. In a medium saucepan or skillet, melt the butter over medium-high heat

2. Add the sliced onions and sauté until they start to soften.

3. Stir in the minced garlic and roasted poblano strips, cooking for about 2 minutes.

4. Add the corn, chicken bouillon, and black pepper, mixing well.

5. Lower the heat to medium, then add the cream cheese and Mexican crema. Stir until well combined.

6. Cook for about 5 minutes or until the cream starts to bubble.

7. Gradually mix in the shredded cheese until it melts into the sauce.

8. Serve warm with tortillas or as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 483kcal

% Daily Value *

Total Fat 37g57%

Saturated Fat 18g90%

Trans Fat 2g

Cholesterol 125mg42%

Sodium 567mg24%

Potassium 206mg6%

Total Carbohydrate 22g8%

Dietary Fiber 4g16%

Sugars 7g

Protein 15g30%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Roasting Poblanos: For the best flavor, roast the poblano peppers until they’re charred, then place them in a plastic bag to steam for a few minutes. This process makes it easier to peel off the skin and also enhances the smoky flavor of the peppers.

• Creaminess Adjustment: The dish’s creaminess can be adjusted to your preference. If you prefer a thicker sauce, use less crema or add more cheese. For a thinner sauce, add more crema or a splash of milk.

• Cheese Choices: While Oaxaca cheese is traditional, feel free to experiment with different cheeses that melt well, such as mozzarella or Monterey Jack. Each cheese will give a slightly different flavor and texture to the dish.