Description
Creamy and flavorful Rajas con Crema, featuring roasted poblano peppers in a rich, cheesy sauce. Perfect for serving with warm tortillas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 1 pound poblano peppers (about 4-6), roasted, peeled, seeded, and cut into strips (rajas)
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup Mexican crema (or sour cream)
- 1/2 cup shredded Oaxaca cheese (or Monterey Jack), plus more for topping
- Fresh cilantro, chopped, for garnish (optional)
- Corn tortillas, warmed, for serving
Instructions
- Roast poblanos directly over a gas flame (medium-high heat, rotating until blackened), under a broiler (high heat, turning frequently), or on a grill until the skin is completely blackened.
- Immediately transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Let steam for 10-15 minutes.
- Remove peppers from the bowl and gently scrape away the blackened skin using your fingers or a paring knife.
- Cut open the peeled peppers, remove seeds and membranes, and slice into 1/4-inch to 1/2-inch wide strips (rajas).
- Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add minced garlic and jalapeño (if using) to the skillet and cook for another minute, until fragrant.
- Add the roasted poblano pepper strips (rajas) to the skillet. Stir to combine with the onions and garlic.
- Add dried oregano, ground cumin, salt, and pepper to the skillet. Stir well to coat the peppers with the spices. Cook for another 2-3 minutes.
- Reduce the heat to low. Stir in the Mexican crema (or sour cream). Heat through gently, about 2-3 minutes, being careful not to boil.
- Stir in 1/2 cup of shredded Oaxaca cheese (or Monterey Jack). Continue stirring until the cheese is melted and the mixture is creamy and smooth.
- Serve hot, topped with additional shredded Oaxaca cheese and fresh cilantro, if desired.
- Serve with warm corn tortillas.
- Optional toppings: crumbled queso fresco, a dollop of guacamole, or a sprinkle of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Notes
- Roasting the poblano peppers is essential for the smoky flavor.
- Steaming the peppers after roasting makes peeling much easier.
- Be careful not to burn the garlic when sautéing.
- Do not let the crema boil, as it can curdle.
- For a heartier meal, add shredded cooked chicken or sautéed mushrooms.
- For a vegetarian option, add corn kernels or zucchini.
- Spice it up by adding more jalapeño or a pinch of cayenne pepper.
- Experiment with different types of cheese like Asadero, Chihuahua, or sharp cheddar.
- For a vegan version, use plant-based sour cream and cheese substitutes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes