rajas con crema

Rajas con Crema are roasted poblano peppers cut into strips and sautéed with onions, garlic, and Mexican crema. They can be served as a filling for tacos, tamales, quesadillas, and more! Simple, comforting, and gluten-free!

Rajas Con Crema {Creamy Roasted Poblanos}

poblano chiles (about 1 pound)

unsalted butter

white onion, thinly sliced

garlic, chopped

Mexican crema heavy cream

kosher salt and black pepper

Char the poblanos. Place poblano chiles directly over the...

Char the poblanos. Place poblano chiles directly over the gas flame on your stove. Char the peppers, turning occasionally until all sides are blackened. Transfer to a heatproof dish. If you don't have a gas stove you can also char the poblanos under the broiler or on a grill.

Peel and cut the poblanos. Cover poblanos with plastic...

Peel and cut the poblanos. Cover poblanos with plastic wrap and let sit until cool enough to handle. Peel the blackened skin off with your fingers. Remove the stem and seeds then slice into 1/2 inch thick slices.

Sauté onions and garlic. Heat a large frying pan over...

Sauté onions and garlic. Heat a large frying pan over medium heat. Melt butter in the pan and then add onions. Season generously with salt and pepper and cook, stirring occasionally until golden and tender, about 5 minutes. Add the garlic and cook about a minute longer. 

Add poblano strips. Stir in the strips of poblanos...

Add poblano strips. Stir in the strips of poblanos and season again with salt. Cook for about 3 minutes more or until heated all the way through.

Add crema. Stir in crema and let simmer gently...

Add crema. Stir in crema and let simmer gently until vegetables are well coated. Taste and season again with salt and pepper.

Serve. Enjoy rajas as a side, a filling for...

Serve. Enjoy rajas as a side, a filling for tacos or quesadillas, or on top of cornbread for a comforting dinner.

Rajas con Crema is an easy Mexican dish that combines roasted poblano peppers with onions, Mexican cream, and melted cheese.

Rajas con Crema

poblano peppers

onion, (sliced)

garlic, (minced)

kosher salt (plus more to taste)

Mexican crema* ((store bought or homemade))

Oaxaca cheese*

Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.

Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.

Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.

Pull and rub off as much of the loose skin on the peppers as possible. It doesn&#039;t have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)

Transfer poblanos to a cutting board, discard the stems and seeds. Cut poblanos into strips and set aside.

Heat butter in a large skillet over medium-high heat. Add onions and cook for 5 minutes, until softened and translucent.

Add garlic and cook for 30 seconds, stirring frequently.

Add roasted poblano pepper strips, Mexican crema, and salt. Stir together to combine and cook for 2 more minutes.

Add shredded cheese and stir together until the cheese completely melts. Remove from heat and serve immediately in warm tortillas or with tortilla chips.

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Rajas Con Crema {Creamy Roasted Pob...

Rajas con Crema

Top 2 rajas con crema recipes from across the web

The most viewed rajas con crema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rajas Con Crema {Creamy Roasted Pob...

Rajas con Crema

The most viewed rajas con crema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine