Rajas Con Crema Recipe

Ash Tyrrell

Rajas Con Crema Recipe

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.

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Prep Time 4

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.