Rajas con Crema, also called Rajas Poblanas, is a simple and satisfying Mexican dish featuring roasted poblano peppers sliced into thin strips and bathed in a rich, cheesy cream sauce. It works well as an appetizer with tortilla chips, a side with warm tortillas, or a filling for tacos, burritos, and quesadillas.
🔎 What is Rajas con Crema or Rajas Poblanas?
Rajas con Crema is comparable to queso fundido in its comforting, cheesy texture, but its star is roasted poblano chiles. “Rajas” means “strips” in Spanish: roasted poblanos are peeled, seeded and sliced into long, thin strips, then cooked with onions and corn in a velvety sauce made from Mexican crema (or sour cream/crème fraĂ®che), cream, and melting cheese.
Many family versions omit corn, but the kernels add a bright sweetness and pleasant texture contrast that complements the smoky peppers.
🔎 How Does Rajas con Crema Taste?
The charred poblano strips offer a mild smoky heat; corn adds a sweet crunch; and the combination of Mexican crema, half-and-half or cream, and melted Monterey Jack (or Oaxaca) creates a luscious, cheesy finish. The result is indulgent, creamy, and deeply satisfying.
✔️ Rajas Poblanas (Rajas con Crema) Ingredients and Substitutions
For the exact ingredient amounts, see the recipe card below.
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Fresh Poblano Peppers: Poblanos have mild to moderate heat—hotter than a bell pepper but usually milder than a jalapeño. Roast them first (gas flame, broiler, grill, or skillet) to develop smoky flavor and make peeling easy.
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Mexican Crema: This is thinner and richer than American sour cream. You can substitute crème fraîche for a slightly thicker option or sour cream if needed.
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Corn: Adds sweetness and texture. Use frozen corn straight from the bag or fresh corn in season.
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Butter and Oil: Use butter with a neutral oil to sauté onions, or just oil if preferred. Unsalted or salted butter both work.
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Cheese: Monterey Jack melts beautifully; Oaxaca or mozzarella also make good melting options.
🔎 How to Make Rajas con Crema?
Summary of the method—full details are available in the recipe card below.
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Char the poblanos until the skins are blackened and blistered—over a gas flame, under the broiler, on a hot skillet, or grill. Place them in a sealed bag to steam for a few minutes to loosen the skin.
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Peel off the skins, remove stems and seeds, and slice the peppers into 1/4–1/2 inch strips (rajas).
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Sauté sliced onions in oil and butter until translucent, add garlic and cook briefly. Stir in corn, then add the rajas and cook a few minutes until heated through.
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Add half-and-half (or heavy cream) and Mexican crema (or crème fraîche) and simmer until bubbling. Remove from heat, stir in shredded cheese until melted and smooth, then serve hot with tortillas or chips.
🔪 Tips for Success
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If poblanos aren’t available, Anaheim peppers are a good substitute; green bell peppers can work in a pinch.
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To increase heat, add a jalapeño or serrano when roasting, or finish with cayenne or red pepper flakes to taste.
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For a dip-style appetizer, chop the onions and cut the rajas into smaller bite-size pieces for easier scooping.
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To make a vegan version, swap Mexican crema for vegan crema or sour cream, use plant-based milk, and substitute vegan cheese.
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For a heartier main, stir in shredded cooked chicken to make rajas con pollo.
🔎 What’s the Difference Between Mexican Crema and Sour Cream?
Mexican crema is higher in fat and thinner than American sour cream, making it pourable and silkier in sauces. Sour cream is thicker and tangier, so it can be used in a pinch but yields a slightly different texture and flavor.
✔️ Serving Suggestions
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Serve as an appetizer with corn or tortilla chips, or with warm flour or corn tortillas.
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Offer it as a side alongside roasted or grilled meats.
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Use it as a filling for tacos, burritos, and quesadillas.
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Include it in a brunch spread with scrambled eggs and savory sides.
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Add shredded rotisserie chicken to create a substantial main course.
🔎 How to Store and Reheat Leftovers?
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Store leftovers in an airtight container in the refrigerator for 3–4 days.
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Reheat in the microwave in short intervals, stirring frequently, or warm gently covered in a skillet or in a preheated oven until heated through.
Try other Mexican recipes for a full meal.
Rajas con Crema Recipe
Kathy McDaniel