Rajas con Crema
Rajas con Crema is a creamy Mexican dish featuring roasted poblano pepper strips simmered in a smooth blend of Mexican cream, onions, and cheese, perfect as a flavorful side or taco filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 6 large poblano peppers
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup Mexican crema
- 1/2 cup fresh corn kernels (optional)
- 1 cup queso fresco or panela cheese, crumbled
- 2 tablespoons vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered on all sides.
- Place the roasted peppers in a plastic bag or covered bowl to steam for about 15 minutes. Then peel off the skins, remove seeds, and cut into thin strips (rajas).
- Heat the vegetable oil in a skillet over medium heat. Add the sliced onions and minced garlic; sauté until the onions are translucent and soft.
- Add the poblano strips and corn kernels (if using) to the skillet. Cook for 5 minutes, stirring occasionally.
- Lower the heat and stir in the Mexican crema and crumbled cheese. Cook gently until heated through and creamy. Season with salt and pepper to taste.
- Serve hot as a side dish, in tacos, or with warm tortillas.
Notes
For an extra smoky flavor, try grilling the poblano peppers instead of roasting them over an open flame.