Mexican Rajas con Crema are flame roasted poblano chiles, cut into strips and cooked with onions and garlic and Mexican crema. Depending on the heat of the poblano pepper, the dish can be spicy or slightly spicy.
People eat Rajas con Crema simply in a corn tortilla as a taco or top a chicken breast or steak with the creamy mixture. Others will add a light cheese like Oaxacan or Monterey Jack Cheese, but that can also turn this dish into more of a Queso Fundido. Others will add potatoes or chicken or corn, as I have added in the photo above. I’ll make enough to have some without the traditional way and then I do enjoy adding chicken and corn kernels to turn the Rajas con Crema into an entree.
We hope you enjoy this simple yet delicious recipe.
RAJAS CON CREMA
1/2 of a large white onion, cut into thin half moons
1 garlic clove finely chopped
1 teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper
4-5 poblano chile peppers, roasted, skinned, seeded and stems removed and cut into about 1-inch strips
2 tablespoons vegetable oil
¾ cups crema Mexicana
- Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler.
- Let the skin char slightly making sure you turn them to have an even roast of the skin.
- After completing this step place covered with a kitchen towel or a plastic bag and let them sweat with their steam for about 10 minutes to loosen up their skin.
- After sweating the peppers the will come off easily. Using a knife or with your finger make a slit as shown in the picture and remove the core with the seeds and the veins using a knife or your hand. Clean the roasted skin rubbing with your fingers or with a paper towel.
- Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
- Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently without browning them.
- Add the garlic if using cook for about 2 minutes. After that, you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
- Add the cream and let simmer for 2-3 minutes. Add salt to season.