Rajas con Crema is a beloved Mexican dish featuring strips of roasted poblano peppers simmered in a creamy sauce with onions, corn, and cheese. Its combination of smoky, slightly spicy peppers and rich dairy creates a comforting yet vibrant flavor that pairs perfectly with warm tortillas or as a side dish to grilled meats.
FULL RECIPE
Ingredients
- 6 fresh poblano peppers
- 2 tablespoons vegetable oil or butter
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1 cup Mexican crema (or sour cream)
- 1/2 cup milk (optional for a looser sauce)
- 1 cup shredded Oaxaca or Monterey Jack cheese
- Salt, to taste
- Black pepper, to taste
- Warm corn or flour tortillas, for serving
Directions
- Roast the poblano peppers directly over an open flame or under the broiler until skins are charred and blistered on all sides, about 8–10 minutes.
- Transfer roasted peppers to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes to loosen skins.
- Peel off charred skins, remove seeds and stems, and slice peppers into thin strips (rajas).
- Heat vegetable oil or butter in a large skillet over medium heat. Add sliced onions and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the corn kernels and cook for another 2–3 minutes, stirring occasionally.
- Mix in the roasted poblano strips and cook for 2 minutes to heat through.
- Reduce heat to low and stir in Mexican crema. If desired, add milk for a creamier, looser texture.
- Sprinkle in shredded cheese, stirring until melted and incorporated.
- Season with salt and black pepper to taste.
- Serve hot with warm tortillas as a main dish or side.
Nutrition Facts
- Calories: 215
- Protein: 8g
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 3g
- Sugars: 5g
- Sodium: 290mg
- Cholesterol: 38mg
Historical Significance of Rajas con Crema
Rajas con Crema is deeply rooted in Mexican culinary tradition, especially in central states such as Puebla and Mexico City. The dish highlights the indigenous use of peppers, particularly the poblano, which has been cultivated in Mexico for centuries. The combination of roasted chiles with dairy reflects the blending of indigenous and Spanish influences, a hallmark of Mexican cuisine after the colonial period. This blend represents more than flavor—it is a reflection of history, culture, and the resourcefulness of Mexican home cooks who have been preparing variations of this dish for generations.
Flavor Profile and Sensory Experience
The flavor of Rajas con Crema is a captivating balance of smoky, creamy, and subtly spicy notes. Roasting the poblanos develops their earthy sweetness and removes any bitterness, while the cream adds a rich, velvety texture that coats every bite. The slight heat from the peppers is mellowed by the dairy, creating a dish that is comforting without being overwhelming. Additional ingredients such as sautéed onions and sweet corn provide contrasting layers of sweetness, while melted cheese contributes savory depth and a satisfying mouthfeel.
Nutritional Value and Health Benefits
While Rajas con Crema is considered a comfort food, it can be a nutritious option when prepared with balanced portions. Poblanos are rich in vitamin C, vitamin A, and antioxidants, which support immune health and vision. Corn adds dietary fiber, aiding digestion, and onions provide compounds that support heart health. Using lighter dairy products, such as low-fat crema or milk alternatives, can reduce saturated fat while still offering protein and calcium. This dish can also be adapted for specific dietary needs, making it a versatile option for different lifestyles.
Regional Variations Across Mexico
Although the classic version features roasted poblano strips in cream, regional variations exist throughout Mexico. In Puebla, the dish often includes fresh corn kernels to highlight local harvests, while in Mexico City, it is sometimes enriched with extra cheese for a more indulgent texture. In rural areas, cooks may use homemade crema from local dairies, giving the dish a distinctly fresh and tangy profile. Some coastal versions introduce seafood, like shrimp, for a completely different take on the classic. These variations show how Rajas con Crema evolves based on local ingredients and traditions.
Serving Suggestions and Meal Pairings
Rajas con Crema is incredibly versatile and can be served as a main dish or a side. It pairs beautifully with freshly made corn or flour tortillas, allowing diners to scoop up the creamy mixture with ease. As a side, it complements grilled meats such as carne asada, chicken, or pork chops. It also makes a delicious vegetarian filling for tacos, quesadillas, or enchiladas. For a complete Mexican-themed meal, pair it with rice, beans, and a refreshing salad for a balanced plate.
Tips for Perfectly Roasting Poblanos
The hallmark of excellent Rajas con Crema is perfectly roasted poblanos. Roasting over an open flame provides the most authentic smoky flavor, but broiling in the oven is a good alternative. The key is to blister the skin until blackened, then steam the peppers in a covered bowl to loosen the skin for easy peeling. Removing all seeds and membranes ensures the dish has a mild, balanced heat level. Patience during roasting is rewarded with deeper flavor and a silky texture in the final dish.
Cheese and Dairy Choices
The creamy base of Rajas con Crema can be tailored through different dairy choices. Traditional Mexican crema provides a tangy richness, while sour cream can be used as a substitute. For an even creamier consistency, some cooks add milk or evaporated milk to the sauce. Cheese varieties such as Oaxaca, Chihuahua, or Monterey Jack melt beautifully into the mixture, adding stretchiness and savoriness. Dairy-free alternatives, like cashew cream or plant-based cheeses, work well for vegan adaptations without sacrificing creaminess.
Make-Ahead and Storage Tips
Rajas con Crema can be made in advance, making it a convenient option for busy schedules or special occasions. It keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the dairy from separating. For longer storage, the poblano strips can be roasted, peeled, and frozen before combining with the cream base later. However, freezing the fully prepared creamy version is not recommended, as the texture may become grainy when thawed.
Creative Ways to Use Leftovers
Leftover Rajas con Crema can be repurposed into a variety of dishes. It makes a flavorful filling for breakfast omelets, burritos, or savory crepes. It can also be spooned over baked potatoes or used as a topping for grilled vegetables. For a heartier meal, mix leftovers into cooked pasta for a fusion twist or use it as a layer in casseroles. The creamy poblano mixture lends itself to experimentation, offering a base for many inventive meals.
Balancing Heat and Creaminess
One of the strengths of Rajas con Crema is its ability to be adjusted for different heat preferences. For a milder dish, choose poblanos with less heat and ensure all seeds and membranes are removed. To increase spiciness, add sliced jalapeños or serranos along with the poblanos. Balancing the heat with extra cream or cheese helps maintain the dish’s signature richness without overpowering the palate. This adaptability makes it suitable for a wide range of diners, from spice lovers to those who prefer gentler flavors.
Conclusion
Rajas con Crema is more than just a delicious dish it is a celebration of Mexican culinary heritage, showcasing the perfect marriage of smoky roasted poblanos and creamy, comforting textures. Its adaptability allows it to shine as a main course, a side dish, or a filling in countless recipes, making it a valuable addition to any home cook’s repertoire.