Mexican · Main · Easy
Rajas con Crema
Roasted poblano strips simmered in a creamy sauce with sweet corn and onions. Mild, comforting, and endlessly versatile.
The whole recipe in 60 seconds
Rajas con Crema, in 5 ideas
- Rajas means strips, referring to the sliced roasted poblanos
- Steaming the charred peppers makes the skins slip right off
- This is a classic taco filling, quesadilla stuffer, and side dish
- Poblanos are mild, so this is great for heat sensitive eaters
- The creamy sauce begs to be sopped up with tortillas
What you need
Ingredients
- 4 poblano peppers
- 1 onion, sliced
- 1 cup corn kernels
- 1 cup Mexican crema or sour cream
- 1/2 cup milk
- 1 cup shredded Monterey Jack
- 2 tbsp butter
- Salt to taste
How to make it
Directions
- Char the poblanos over a flame or under the broiler until blackened. Steam in a covered bowl 10 minutes.
- Peel, seed, and slice into strips (rajas).
- Saute the onion in butter until soft.
- Add the rajas and corn, cook 5 minutes.
- Pour in the crema and milk, simmer gently 5 minutes.
- Stir in the cheese until melted. Serve with warm tortillas.
Money saver. Poblanos are cheapest at Latin markets, often under a dollar each compared to triple that at big supermarkets.