Rajas Con Crema Recipe | Creamy, Flavorful Mexican Delight

I just made Rajas con Crema and fell in love with its creamy, smoky flavor combo. I roasted poblano peppers until they blistered, sautéed onions and garlic, then stirred in Mexican crema and melting cheese until it all turned into a silky, comforting sauce.

Every bite felt rich but not heavy, perfect for a cozy dinner. If you enjoy Mexican food that’s simple yet deeply satisfying, this recipe is going in your regular rotations.

For more cozy comfort dishes, you can also enjoy this slow cooker spinach and artichoke dip recipe on your next gathering night.

Ingredients Section

Here are the ingredients you’ll need, with amounts, explanations, and pro tips for best results:

5 poblano peppers – roasted until their skins are blistered, then peeled, seeded, and cut into strips. These give smoky flavor; removing seeds tones down heat.
1 tablespoon unsalted butter – helps sauté the onions gently and adds richness. If you prefer, you could substitute a neutral oil.
1 medium onion, sliced – sweetens and builds flavor foundation. Using a fresh onion yields better texture than pre-chopped.
2 cloves garlic, minced – adds aromatic depth. Fresh garlic beats the jarred stuff.
½ teaspoon kosher salt, plus more to taste – essential for balancing flavors, especially with creamy and cheesy elements.
¾ cup Mexican crema (store-bought or homemade) – this is what gives the sauce its characteristic creamy tang. Using authentic crema is ideal.
1 cup shredded Oaxaca cheese – melts smoothly and gives a stretchy, luxurious texture. If you can’t get it, use a similarly melting cheese.

Note: serves 4.

Variations

Here are ways to adapt the recipe for different tastes or dietary needs:

For dairy-free or vegan, use vegan crema or cashew cream instead of Mexican crema, and a vegan melting cheese in place of Oaxaca.
To lighten it, reduce the cheese quantity or use a lower-fat cheese; use less butter or swap with oil.
Add texture or sweetness by stirring in corn kernels when cooking onions, or even roasted corn.
Spice it up: if poblanos aren’t spicy enough, include sliced jalapeño or serrano. If too hot, go with Anaheim or bell peppers.
For a heartier meal, stir in shredded cooked chicken during the stage of mixing peppers and crema. It pairs perfectly with many lunch recipes when planning a full menu.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You Need

In my kitchen, these tools made the process smooth:

Large skillet – to sauté onions, garlic, peppers, and melt cheese.
Baking sheet with foil – for roasting poblanos under the broiler.
Oven or broiler (or grill / gas flame) – needed to blister and char pepper skins.
Aluminum foil or plastic wrap – to trap steam over roasted peppers so skins loosen.
Sharp knife + cutting board – to slice peppers and chop onion/garlic.
Cheese grater – for shredding the Oaxaca cheese (fresh shredding melts better).

How to Make Rajas con Crema Recipe?

Here is a step-by-step version of Rajas con Crema, in order simplicity.

Roast the Poblanos

Roast the poblano peppers under a high oven broiler for about 5 minutes on each side until their skin is blackened and blistered.

Cover them loosely to let them steam for about 5 minutes, which helps loosen the skin so you can pull it off easily. After that, remove stems and seeds and slice the peppers into strips.

Sauté the Onion and Garlic

Heat butter in a large skillet over medium-high heat. Add the sliced onion, cooking it until it becomes soft and translucent (about 5 minutes). Stir in the minced garlic for about 30 seconds, making sure it doesn’t burn but becomes fragrant.

Combine and Melt Everything

Add the roasted pepper strips to the skillet, then pour in the Mexican crema and sprinkle in kosher salt. Stir together and let it cook for about 2 minutes.

Finally, fold in the shredded Oaxaca cheese, mixing until it melts completely and the sauce becomes creamy and smooth. Remove from heat and serve immediately.

Additional Tips for Making this Recipe Better

From my experience cooking this dish a few times, here are things that improve the outcome:

Always roast the peppers directly under the broiler and give them that steam time—it improves blister removal and smoky flavor.
Let the onions soften properly before adding garlic; that helps avoid garlic burning and gives more caramel-like sweetness.
Use freshly shredded Oaxaca cheese; pre-shredded cheese often contains anti-caking agents and doesn’t melt as smoothly.
Taste for salt after the cream is in—sometimes cheese and crema already bring saltiness so you avoid oversalting.
Serve right away; letting it sit too long makes the cheese tighten up and the sauce loses its silky texture.

How to Serve Rajas con Crema

Serve hot, straight from the skillet, with warm flour or corn tortillas so people can scoop. On a platter, garnish with chopped fresh cilantro or finely sliced green onion for pops of color.

A sprinkle of extra shredded cheese on top right before serving adds appeal. For appetizer style, serve it with tortilla chips. You can also add lime wedges on the side for a citrusy lift if desired. For an indulgent dinner pairing, it’s wonderful alongside creamy pasta like lemon pepper cajun chicken fettuccine alfredo.

Nutritional Information

Approximate nutrition per serving (serves 4):

Calories: around 231 kcal
Protein: about 9 g
Carbohydrates: about 13 g
Fat: around 16 g

Make Ahead and Storage

Storage in Refrigerator

Store leftovers in an airtight container in the fridge. It stays good for up to 5 days. When you reheat, use a skillet over medium heat and stir gently so the sauce becomes creamy again.

Freezing

This dish doesn’t freeze super well because cream and cheese can separate. If you do freeze, do so for no more than 2–3 months, and thaw slowly in the fridge. Add a bit of extra crema or milk when reheating to help recombine the texture.

Reheating

Reheat on the stovetop over low to medium heat, stirring frequently to maintain the creamy texture. If using a microwave, use short bursts (30 seconds) and stir in between so it warms evenly and doesn’t curdle.

Why You’ll Love This Recipe

Here’s why this recipe stands out:

It’s fast and easy—ready in about 30 minutes, with simple steps but big rewards.
The smoky roasted poblanos bring a flavor you’ll notice and remember, not just creamy but with depth.
It’s versatile—works as a main, side, dip, or accompaniment, depending on what you pair it with.
Adjustable according to dietary needs—easy to make lighter, add protein, or adapt for non-dairy.
Comforting and crowd-pleasing—the blend of cream, melted cheese, and peppers feels indulgent without being overcomplicated.

Ash Tyrrell