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Rajas con Crema

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Rajas con Crema is a traditional Mexican dish made with roasted poblano peppers, sautéed onions, and a creamy sauce. This simple yet flavorful recipe pairs wonderfully with warm tortillas, rice, or as a side to grilled meats.

Ingredients

Scale
  • 6 poblano peppers
  • 1 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) Mexican crema (or sour cream)
  • 1/2 cup (120ml) whole milk or heavy cream
  • 1/2 cup (60g) shredded queso fresco, mozzarella, or Monterey Jack cheese
  • Salt and pepper to taste

Instructions

  1. Roast the Poblano Peppers:
    • Roast the poblano peppers over an open flame, on a grill, or under a broiler until the skins are blackened and blistered.
    • Place the roasted peppers in a sealed plastic bag or cover them with a kitchen towel to steam for 10 minutes.
    • Peel off the charred skin, remove the stems and seeds, and cut the peppers into thin strips.
  2. Sauté the Onions and Garlic:
    • Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 5–7 minutes until softened and slightly caramelized.
    • Add the minced garlic and sauté for 1 minute until fragrant.
  3. Combine with Poblano Strips:
    • Stir the poblano strips into the skillet and cook for 2–3 minutes, allowing the flavors to meld.
  4. Add the Creamy Sauce:
    • Lower the heat and stir in the Mexican crema and milk. Simmer for 2–3 minutes until heated through.
    • Stir in the shredded cheese until melted and combined. Season with salt and pepper to taste.
  5. Serve:
    • Serve warm with tortillas, rice, or as a side dish. Garnish with additional queso fresco if desired.

Notes

  • If Mexican crema isn’t available, mix equal parts sour cream and heavy cream as a substitute.
  • For a smoky kick, add a pinch of smoked paprika or chipotle powder.
  • This dish can also be made with corn or mushrooms for added texture and flavor.

Find it online: https://ukfinda.com/rajas-con-crema/