I remember the first time I made Rajas con Crema for my family — it wasn’t until a spice discovery adventure that this Mexican side dish truly found its place in our kitchen traditions. I had sourced fresh poblano peppers from a local market after reading about their flavor potential from a post on Rajas Con Crema {Creamy Roasted Poblanos} – ¡HOLA! JALAPEÑO. Those dark green poblano peppers, once roasted and peeled, transformed into creamy pepper strips in a sour cream sauce that my family couldn’t stop talking about.
What made this Rajas con Crema an instant family favorite was how it blended smoky poblano peppers with a velvety sour cream sauce, creating a comforting, cheesy poblano rajas experience that felt both indulgent and nourishing. My kids loved the mild heat paired with the creamy texture; my husband admired how this Mexican side dish felt homemade yet authentic.
My cooking journey with this Rajas con Crema taught me the importance of balancing simplicity with authentic flavor. Early attempts missed the mark because I underestimated the roasting process and seasoning balance. But after tuning into real recipes and family feedback—like the flavor secrets shared in a classic Rajas con crema recipe with handmade tortillas—I finally nailed the textures and depth.
I’m inviting all fellow flavor seekers here to try this Rajas con Crema recipe that creates connection through genuine flavors. Whether you’re looking to add a new Mexican side dish to your rotation or want creamy pepper strips that satisfy your family’s craving for comfort, this recipe will deliver that warmth straight from your kitchen.
Ingredients You’ll Need:
- 4 large poblano peppers, roasted, peeled, and sliced into thin strips (rajas)
- 1 medium white onion, sliced into half-moons
- 1 cup Mexican crema or sour cream (for that smooth, tangy base)
- 1/2 cup shredded Oaxaca or Monterey Jack cheese (optional but adds a great cheesy poblano rajas touch)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (or lard for richer flavor)
- 1 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin (a subtle spice secret to boost flavor depth)
- 1/4 teaspoon smoked paprika (optional for a hint of smokiness)
For the best flavor in your Rajas con Crema, I recommend sourcing fresh poblano peppers from a local Hispanic market or a farmers’ stand that carries the freshest produce. Trust me, roasting your own poblano peppers makes all the difference; you get that natural smoky flavor that no jarred version can capture.
Your sour cream sauce’s richness really shines when you use authentic Mexican crema, but if you can’t find it, full-fat sour cream is a solid alternative. My family loves when I add a touch of Oaxaca cheese for that extra melt-in-your-mouth cheesiness—this cheesy poblano rajas feel adds a delicious layer that brings the whole dish home.
You’ll find the freshest ingredients for this Rajas con Crema at neighborhood Mexican or Latin markets, and don’t hesitate to ask for tips on choosing the best poblano peppers. Preparation-wise, roasting the peppers until their skins blister, then peeling, ensures tender, smoky strips that soak up the creamy flavor beautifully.
Let’s Create This Together!
- First, roast your poblano peppers over an open flame, under a broiler, or on a grill until the skins are charred and blistered. Let them steam in a covered bowl or plastic bag for about 10 minutes. This step is key for penetrating that smoky flavor into the pepper strips.
- While the peppers steam, slice your onions into thin half-moons and mince your garlic. Having these ready will keep your cooking rhythm steady for your creamy pepper strips.
- Peel the skins off the roasted poblanos gently to avoid losing the delicious flesh inside. Slice them into approximately 1/2-inch strips — these are your rajas, the star ingredient in your Rajas con Crema.
- Heat your tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté for about 5 minutes until they’re soft and translucent. Then add the minced garlic, cooking just another minute until fragrant. This is where that aroma starts to build—the first sign your Rajas con Crema is coming to life!
- Add the poblano strips to the skillet with the onions and garlic. Toss to combine. Sprinkle in the salt, black pepper, cumin, and smoked paprika. This spice blend adds layers of warmth without overpowering the dish.
- Pour in your cup of Mexican crema or sour cream and stir gently to coat those poblano strips evenly. Let everything simmer together for 5-7 minutes, stirring occasionally. Your kitchen should be filling up with that comforting aroma of creamy pepper strips in rich, tangy sauce.
- Now, if you’re using shredded Oaxaca or Monterey Jack cheese for that cheesy poblano rajas touch, sprinkle it over the skillet and cover for a few minutes until melted. It’s a family-approved flavor victory every time!
In my kitchen, this flavorful Rajas con Crema typically takes about 30 minutes from start to finish. While your dish develops these flavors, take a moment to appreciate making something special for those around your table. Don’t be surprised if your family sneaks a taste — this dish has a way of pulling everyone in.
How We Love to Enjoy This!
This Rajas con Crema shines as a Mexican side dish beside grilled meats, rice, or beans, but our family’s favorite way is wrapped inside warm homemade tortillas. I often pair this creamy pepper strips dish with fresh handmade corn or flour tortillas, giving that classic, comforting bite that everyone remembers.
Perfect for family gatherings or casual weeknights, this dish delivers an authentic taste that’s both satisfying and joyous. The blend of smoky poblano peppers and sour cream sauce creates a balance that pairs beautifully with grilled chicken or carne asada.
When I serve Rajas con Crema at potlucks, guests often ask for the recipe—and for good reason! Presentation-wise, I like to plate it with a sprinkle of fresh cilantro and a wedge of lime on the side for an extra zing. It’s such a crowd-pleaser you’ll want to have enough for seconds.
If you happen to have leftovers, here’s a flavor secret: fold your leftover cheesy poblano rajas into scrambled eggs for a creamy, spicy breakfast twist. Or mix them into a veggie quesadilla for a quick, hearty lunch.
Seasonal variations? I sometimes add diced tomatoes or a pinch of chipotle powder to give the dish a slight smoky heat that we love in cooler months. This flexibility makes Rajas con Crema a crowd-pleaser year-round and keeps our kitchen adventures fresh.
For more genuine cooking ideas for family meals, explore If you’ve never heard of Rajas before – today’s your day! and get inspired by the simplicity and richness of this dish.
FAQs: Your Questions Answered
Q: Does this Rajas con Crema really satisfy hearty appetites?
A: Absolutely. The creamy pepper strips combined with cheese and poblano peppers bring a hearty feel that fills plates and hearts. My family, including my hungry teenagers, find it satisfying as a centerpiece or a generous side.
Q: What if someone in my family prefers milder flavors in their Rajas con Crema?
A: You can control the heat by choosing fresher poblano peppers and removing seeds before slicing. Also, adding a little extra crema or cheese tones down any spice heat without losing flavor.
Q: How can I prepare this Rajas con Crema ahead for busy weeks?
A: Prepare and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to refresh the creamy texture. It retains wonderful flavor and warmth for quick meals.
Q: Can I make Rajas con Crema vegan or dairy-free?
A: Yes! Swap the sour cream sauce for cashew cream or a coconut-based sour cream alternative. The roasted poblano strips still shine with these substitutions, bringing that creamy pepper strips feel without dairy.
Q: Are poblanos the only peppers I can use?
A: Poblanos are traditional and offer perfect flavor, but you can experiment with Anaheim peppers for a milder, similar taste. Just remember that different peppers change the flavor profile slightly.
Q: How do I roast poblano peppers easily at home?
A: You can roast poblanos directly over your gas stove flame, under the broiler for 10-15 minutes (turning often), or on a grill. Once charred, steam them in a sealed bowl or plastic bag for 10 minutes — the skins will peel off easily.
Q: Is cheese necessary in Rajas con Crema?
A: Cheese adds an indulgent touch, especially with shredded Oaxaca or Monterey Jack cheese, but it’s optional. The creamy pepper strips and sour cream sauce alone deliver wonderful texture and flavor.
For more cooking wisdom about creamy pepper strips, check out Rajas con crema recipe with handmade tortillas, where fellow cooks share their family-tested versions.
Final Kitchen Wisdom:
This Rajas con Crema supports my family’s goal to enjoy authentic meals without fuss. The creamy pepper strips in sour cream sauce bring everyone to the table with smiles and satisfied appetites—a true sign of family connection through cooking.
My Rajas con Crema Flavor Secrets:
- Always roast your poblano peppers thoroughly to unlock that smoky depth of flavor.
- Balance spices delicately; cumin and smoked paprika add warmth without heat overwhelming.
- A sprinkle of shredded cheese melts perfectly into the creamy pepper strips, making the dish irresistibly cheesy poblano rajas goodness.
We’ve tested several variations in our family kitchen. My kids prefer the original mild cheesy poblano rajas, my husband loves it with an extra pinch of smoked paprika, and I enjoy tossing in a little chipotle powder for kick.
I encourage you to make this Rajas con Crema your signature family dish. Experiment with flavors but keep the roasted poblano peppers and sour cream sauce at heart. This dish is proof that nourishing, authentic meals don’t need complicated steps—just a little patience and love.
For more genuine dinner inspiration that brings your family together, check out my favorite sweet treat Bomboloni alla Crema — Delicious Italian Desserts as a perfect follow-up to a meal featuring Rajas con Crema.
No matter how your kitchen adventures unfold, know every flavorful step you take with this Rajas con Crema recipe is a step toward memorable family meals and warm gatherings. Your kitchen is ready for this creamy pepper strips delight. Let’s keep sharing these flavor victories together!
Rajas con Crema
Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers simmered in a rich and creamy sauce, perfect as a flavorful side or main dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 4 large poblano peppers
- 1 medium white onion, thinly sliced
- 1 cup Mexican crema or sour cream
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1/2 cup roasted corn kernels (optional)
- 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 blistered and blackened all over.
- Place the roasted peppers in a sealed plastic bag or covered bowl to steam for about 10 minutes.
- Peel off the charred skins, remove the seeds, and slice the peppers into thin strips (rajas).
- Heat vegetable oil in a skillet over medium heat. Add the sliced onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the sliced poblano strips to the skillet and cook for 3 to 4 minutes, stirring gently.
- Stir in the roasted corn kernels if using, and cook for an additional 2 minutes.
- Reduce the heat to low and mix in the Mexican crema, stirring until everything is well combined and heated through. Season with salt and pepper to taste.
- Remove from heat and serve warm, garnished with fresh cilantro if desired.
Notes
For an extra smoky flavor, try using fire-roasted corn, and serve rajas con crema as a filling for tacos or quesadillas.