Rajas con Crema (Roasted Poblanos in Cream)

Rajas con crema transforms simple poblano peppers into something truly magical. This traditional Mexican dish combines smoky, roasted poblanos with a rich, creamy sauce that's absolutely perfect for any occasion. I first tasted this incredible dish while visiting the Copper Canyon in Urique, Chihuahua, Mexico, and immediately had to get the recipe from the chef. What makes it especially wonderful is its versatility – serve it as a dip, side dish, or even as a main course.

The first time I made this at home after my Mexico trip, my kitchen filled with that distinctive roasted poblano aroma that instantly transported me back to that small restaurant in Chihuahua. I've served this at countless gatherings since, and the dish disappears within minutes every single time.

Essential Ingredients

• Poblano Chiles: These heart-shaped, dark green peppers are the star of the show. They offer mild heat with deep, earthy flavor that intensifies when roasted. Look for firm, smooth-skinned peppers with no soft spots.
• Mexican Crema: Thinner than sour cream but richer, this ingredient adds authentic tanginess. Choose fresh crema with a slight yellow tinge for the best flavor.
• Oaxaca Cheese: This semi-soft, string cheese melts beautifully into silky ribbons. Find it at Mexican markets or specialty cheese shops – it should pull apart in strings similar to mozzarella.
• Sweet Corn: Adds perfect textural contrast and natural sweetness. Fresh corn cut from the cob provides the best flavor, but frozen works wonderfully too.
• White Onion: Provides essential aromatic base. Select firm onions with tight, papery skin for the freshest flavor.
• Cumin: Just a pinch adds earthy warmth. Buy whole seeds and grind them yourself for more intense flavor.

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Detailed Cooking Instructions

Step 1:

Roast your poblanos to perfection - Place whole peppers directly over a medium flame on a gas stovetop. Use tongs to rotate them every minute until they're blackened and blistered all over, about 6-8 minutes total. The charring process isn't just for looks – it develops complex, smoky flavors that form the backbone of this dish.

Step 2:

Steam and peel the peppers - Transfer the charred peppers to a bowl and cover with a kitchen towel (or place them in a paper bag and fold it closed). Let them steam for 10 minutes, which loosens the skin. Gently rub off the blackened skin under running water, being careful to preserve the tender flesh beneath. Don't rinse too thoroughly – a few charred bits add character.

Step 3:

Prepare the poblano strips - Slice open each pepper, remove the stem and seeds, then cut into 1-inch strips (rajas). Handle them gently to maintain their structure. These strips should be substantial enough to hold up in the sauce but thin enough to be tender.

Step 4:

Create your flavor base - Melt 2 tablespoons of butter in a large skillet over medium heat. Add thinly sliced onions and sauté until they become translucent and begin to caramelize slightly, about 5-7 minutes. This slow cooking process releases the onions' natural sweetness that balances the smoky peppers.

Step 5:

Build layers of flavor - Add the poblano strips, minced garlic, corn kernels, and a teaspoon of cumin to the skillet. Season with salt and pepper. Stir frequently while cooking for 3-4 minutes, allowing the ingredients to meld together. The corn should maintain some crispness while the peppers soften further.

Step 6:

Create the creamy sauce - Reduce heat to low and add 4 ounces of softened cream cheese, stirring constantly until it melts completely. Pour in 1 cup of Mexican crema and continue stirring until the sauce becomes smooth and velvety. The sauce should coat the back of a spoon but remain pourable.

Step 7:

Finish with cheese - Add 1½ cups of shredded Oaxaca cheese, stir briefly, then cover the skillet and remove from heat. Let it sit covered for 3-5 minutes until the cheese melts completely into the sauce. When you lift the lid, you'll reveal a gloriously creamy, cohesive dish.

Regional Variations Worth Trying

Different regions of Mexico each put their own spin on rajas con crema. In Puebla, they often add roasted potatoes for a heartier side dish. The version I encountered in northern Mexico incorporated small bits of chorizo that added wonderful smoky notes to the dish. Many families have their own special additions – my friend's grandmother in Oaxaca adds toasted pepitas for unexpected crunch.

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Make-Ahead and Storage Tips

Rajas con crema actually develops even more flavor overnight, making it perfect for preparing in advance. Simply reheat it gently on the stovetop with a splash of milk or cream to restore its silky texture. The dish keeps beautifully in the refrigerator for up to three days in an airtight container. I often make a double batch specifically to have leftovers for weekday lunches.

Serving Suggestions and Pairings

This versatile dish complements so many Mexican favorites. Serve it alongside grilled skirt steak for a memorable dinner, or spoon it over rice for a satisfying vegetarian meal. My family particularly enjoys it with fresh, hot tortillas for building impromptu tacos. For entertaining, I serve it in a warm bowl surrounded by tortilla chips as an elevated alternative to standard queso dip.

I've experimented with dozens of variations over the years, but always come back to using fresh corn. The sweet pop against the smoky peppers creates a magical contrast that makes this dish truly special. My grandmother, who was skeptical of "fancy" Mexican food, requested this dish repeatedly after trying it at my house – the ultimate endorsement!

Traditional Serving Vessels

In Mexico, rajas con crema is traditionally served in clay cazuelas that keep the dish warm throughout the meal. These earthenware vessels aren't just practical – they add visual authenticity to your table. I brought back several from my travels and use them whenever serving this dish to guests. If you don't have cazuelas, any shallow ceramic dish makes a beautiful presentation.

My final thought on this recipe is that it represents everything wonderful about Mexican cuisine – simple ingredients transformed through technique into something extraordinary. The first time you taste the combination of smoky peppers, sweet corn, and creamy sauce, you'll understand why this humble dish has endured for generations. It's comfort food at its finest, bringing together contrasting flavors and textures in perfect harmony.

Frequently Asked Questions

→ How spicy are poblano peppers?

Poblano peppers are generally mild to medium in heat level, significantly less spicy than jalapeños. However, their spiciness can vary from pepper to pepper, with some being quite mild and others having a noticeable kick.

→ Can I make rajas con crema ahead of time?

Yes, you can make this dish 1-2 days ahead and refrigerate it. The flavors actually develop nicely over time. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream if the sauce becomes too thick.

→ What can I serve with rajas con crema?

Rajas con crema is incredibly versatile. Serve it as a side dish with grilled meats, as a filling for tacos, quesadillas, or burritos, as a topping for tostadas, or even as a warm dip with tortilla chips.

→ Can I freeze this dish?

While you can freeze rajas con crema, the texture of the cream sauce may change when thawed and reheated, potentially becoming grainy or separated. If you do freeze it, reheat it slowly on the stovetop, stirring frequently.

→ What if I can't find Oaxaca cheese?

If Oaxaca cheese isn't available, you can substitute with Monterey Jack, mozzarella, or Chihuahua cheese. These options all have good melting properties and a mild flavor that works well in this dish.