Rajas con Crema Poblanos is a traditional Mexican dish that perfectly balances smoky, creamy, and mildly spicy flavors. It features roasted poblano peppers sliced into thin strips, sautéed with onions, and simmered in a luscious cream sauce, often enhanced with cheese and corn. This dish is a staple during Mexican Independence Day celebrations, as its rich flavors and comforting texture evoke the warmth of home-cooked meals.
FULL RECIPE
Ingredients
- 6 fresh poblano peppers
- 1 tablespoon vegetable oil or butter
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels (optional)
- 1 cup Mexican crema (or sour cream)
- ½ cup queso fresco or shredded Oaxaca cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon chicken bouillon powder (optional)
Directions
- Roast the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered on all sides.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10 minutes to steam, making it easier to peel off the skin.
- Peel the charred skin from the peppers, remove the stems and seeds, and slice the peppers into thin strips (rajas).
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Add the sliced onions and sauté until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the corn (if using) and the sliced poblano strips to the skillet, stirring to combine.
- Season with salt, pepper, and chicken bouillon powder (if using).
- Lower the heat, pour in the Mexican crema, and stir well to coat all the ingredients in the creamy sauce.
- Add queso fresco or shredded Oaxaca cheese, allowing it to melt into the sauce.
- Simmer for 3–4 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
- Serve hot with rice, warm tortillas, or as a side dish to grilled meats.
Nutrition Facts
- Calories: 210
- Protein: 6g
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Carbohydrates: 13g
- Fiber: 3g
- Sugars: 4g
- Sodium: 310mg
- Vitamin A: 12% DV
- Vitamin C: 80% DV
- Calcium: 15% DV
- Iron: 6% DV
History and Cultural Significance
Rajas con Crema Poblanos is deeply rooted in Mexican culinary tradition, especially in central regions like Puebla, which is renowned for its chiles and rich sauces. The dish is a natural representation of Mexico’s agricultural heritage, highlighting the poblano pepper as a star ingredient. It has been passed down through generations as a comforting, home-style food served during family gatherings and fiestas. While not as elaborate as other national dishes like Chiles en Nogada, it still holds cultural weight, particularly during patriotic celebrations such as Mexican Independence Day, when traditional foods play a central role in uniting communities around the table.
Nutritional Benefits of Poblano Peppers
Poblano peppers, the primary ingredient in Rajas con Crema, offer a variety of health benefits while delivering flavor without excessive heat. They are rich in vitamin C, which supports immune function, and contain vitamin A, essential for eye health. Poblanos also provide dietary fiber, aiding digestion and promoting a healthy gut. Compared to hotter chili varieties, poblanos have a milder spice level, making them accessible to a wider audience while still offering capsaicin, a compound known for its antioxidant and anti-inflammatory properties. Their low-calorie content makes them a nutritious addition to many meals.
Role of Dairy in Flavor and Texture
The addition of Mexican crema and cheese is what transforms simple roasted peppers into a luscious, comforting dish. Crema adds a silky richness that balances the smoky and slightly spicy flavor of the poblanos, while cheese—such as queso fresco or Oaxaca—introduces a mild saltiness and extra creaminess. Dairy also helps mellow the heat, making the dish approachable for those sensitive to spice. In Mexican cooking, dairy is often used in moderation, but in Rajas con Crema, it’s essential for achieving the smooth, indulgent texture that characterizes the dish.
Regional Variations
While the base of roasted poblano strips in cream remains consistent, regional adaptations can significantly change the flavor profile. In Puebla, some versions incorporate fresh corn kernels for a touch of sweetness, while in other regions, strips of ham or chorizo are added for heartiness. In coastal areas, it’s not unusual to see seafood variations, with shrimp folded into the creamy sauce. The type of cheese used can also vary—queso fresco for a mild, crumbly texture or queso Chihuahua for a meltier consistency. These variations reflect the adaptability of the dish to local ingredients and tastes.
Serving Suggestions
Rajas con Crema is incredibly versatile in its serving options. It can be enjoyed as a standalone vegetarian main dish, accompanied by rice and beans, or as a side dish to grilled meats, roasted chicken, or fish. It also makes a delicious filling for tacos, quesadillas, and gorditas, providing a creamy and smoky contrast to crispy tortillas. For brunch, it pairs beautifully with scrambled eggs or as a topping for tostadas. Whether plated in an elegant presentation or served in a family-style casserole, it adapts to both casual and formal dining occasions.
Pairing with Other Mexican Dishes
The mild smokiness of Rajas con Crema makes it an excellent companion to other classic Mexican flavors. It pairs well with carne asada, carnitas, or grilled chicken, balancing the richness of the meats with its creamy profile. On the lighter side, it complements citrus-marinated ceviche or fresh salads dressed with lime. When served during festive meals, it often appears alongside rice, refried beans, and warm handmade tortillas, allowing guests to build their own combinations. For beverages, it harmonizes with traditional drinks like horchata, agua fresca, or even a crisp Mexican lager.
Storage and Reheating Tips
Like many creamy dishes, Rajas con Crema should be stored properly to maintain its flavor and texture. It can be refrigerated in an airtight container for up to three days. When reheating, it’s best to do so gently over low heat on the stovetop, adding a splash of milk or cream if the sauce has thickened too much. Avoid high heat, as it can cause the dairy to separate. While freezing is possible, it may affect the creamy consistency, so refrigeration is the preferred method for short-term storage.
Making it Lighter and Healthier
For those looking to enjoy Rajas con Crema with fewer calories, there are several easy modifications. Mexican crema can be substituted with low-fat sour cream or plain Greek yogurt, which adds protein while maintaining creaminess. Using reduced-fat cheese or smaller quantities of full-fat cheese can cut down on saturated fat without sacrificing too much flavor. Incorporating more vegetables, such as zucchini or mushrooms, not only adds nutrients but also increases portion size, making the dish more filling and balanced.
Cooking Techniques for Best Results
The key to excellent Rajas con Crema lies in properly roasting the poblano peppers. They should be charred evenly on all sides to achieve the characteristic smoky flavor. Steaming them after roasting helps loosen the skin, making it easier to peel. Slicing the peppers into uniform strips ensures even cooking and a pleasing presentation. When adding the cream, the heat should be lowered to prevent curdling, and the sauce should be stirred gently to incorporate the flavors. A short simmer allows the ingredients to meld into a harmonious blend.
Conclusion
Rajas con Crema Poblanos is a testament to the beauty of simple ingredients elevated through thoughtful preparation. With its smoky, mildly spicy poblano peppers enveloped in a luxurious cream sauce, it offers both comfort and sophistication. The dish’s adaptability makes it suitable for everyday meals, festive occasions, and even creative fusion recipes.