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Rajas con Crema
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5 from 2 votes

Rajas Con Crema | Creamy Roasted Poblanos

A tasty Mexican appetizer made with roasted poblano peppers, corn, and onions, in a decadent and creamy sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time9 minutes
Course: Appetizer, entree
Cuisine: Mexican
Servings: 4 servings
Calories: 253kcal

Ingredients

  • 3 poblano peppers
  • 1 anaheim pepper (or use 4 poblanos instead)
  • 2 Serrano peppers
  • 1 medium yellow onion
  • 2 tablespoon unsalted butter
  • 1 cup corn
  • 5 cloves garlic
  • 4 ounces cream cheese
  • ½ cup sour cream
  • ¼ cup half and half
  • 1 tablespoon lime juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper (or white pepper)

Instructions

  • Place peppers on a baking tray and broil on the top rack on high for 2-3 minutes on each side or until charred. Add to a Ziploc bag, seal, and sweat for 10 minutes.
  •  Meanwhile, slice onions, and mince garlic. Melt butter in a pan or a cast-iron skillet and saute the onions over low to medium heat for approximately 5 minutes. Add corn and saute for a few more minutes. Remove from heat.
  • Peel the charred skin from the poblanos and anehime chile, then deseed. Slice peppers into long strips. Next, peel and chop serrano peppers. Add all the peppers to the pan and saute for a couple of minutes.
  • Add minced garlic to the pan and mix to combine. Saute for one minute then add the cubed cream cheese, sour cream, half and half, lime juice, salt, and black pepper. Stir with a wooden spoon until the cheese melts then simmer over low heat for a few minutes so the flavors can come together.

Serving Suggestions

  • Serve immediately with warmed corn tortillas or cotija cheese. Another option is to serve rajas con crema as a dip with tortilla chips. When serving it as a dip, I recommend chopping the peppers instead of leaving them in long strips so that it's easier to scoop up with the tortilla chips!

Notes

  • If you prefer, you can cover the pan with foil or plastic wrap to sweat the peppers. I like to use the bag as a receptacle to discard the charred poblano skins, seeds, stems, and garlic skins.
  • A teaspoon of Mexican oregano can be a great addition to this recipe.
  • For a heartier meal, mix in a few cups of cooked shredded chicken. Rotisserie chicken would be a great choice! Once you have the filling, use it to make enchiladas, yum!
  • To make rajas con crema as a dip, dice the onion and peppers (after roasting them) so that they're easier to scoop up with corn chips.
  • Rajas con crema leftovers can be stored in the fridge, in an airtight container, for up to 5 days.
  • I don't recommend freezing the leftovers since most cream-based sauces will separate after freezing.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 450mg | Fiber: 4g | Sugar: 9g