Rajas Poblanas is a classic Mexican dish known for its comforting, creamy texture and smoky flavor. It features fire-roasted poblano pepper strips sautéed with onions and corn, all enveloped in a rich crema and cheese-based sauce. Served in warm tortillas, this vegetarian meal is perfect for any day you crave something hearty yet vibrant.
Why You’ll Love This Recipe
This Rajas Poblanas recipe is the epitome of Mexican comfort food. The smoky depth of roasted poblano peppers blends beautifully with the sweetness of corn and the richness of crema and cheese. It’s quick to make, incredibly satisfying, and naturally gluten-free and vegetarian. Whether you’re preparing a weeknight dinner or looking for a crowd-pleasing side dish, this dish is guaranteed to impress with its bold, creamy flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 5 large poblano peppers
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup Mexican crema or sour cream
- 1/4 cup milk (or unsweetened plant-based milk)
- 1/2 cup shredded Oaxaca cheese (or mozzarella)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Warm corn tortillas, for serving
Directions
- Roast the poblano peppers over an open flame or under a broiler until blackened on all sides. Transfer them to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove the seeds, and cut into thin strips.
- In a large skillet, heat olive oil over medium heat. Sauté the onions until soft and lightly golden, about 5–7 minutes. Add garlic and cook for another minute.
- Stir in the corn and cook for 2–3 minutes until warmed through.
- Add the roasted poblano strips to the skillet and mix to combine.
- Reduce heat to low and stir in the crema and milk. Simmer gently for 5 minutes, allowing the sauce to slightly thicken.
- Add shredded cheese and stir until melted and creamy. Season with salt and pepper to taste.
- Serve hot in warm corn tortillas and garnish with chopped fresh cilantro.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 285 kcal per serving
Variations
- Vegan Version: Use plant-based milk, vegan sour cream, and dairy-free cheese to make this dish completely vegan.
- Add Protein: Mix in shredded chicken or tofu for added protein.
- Spice It Up: Add sliced jalapeños or a pinch of chili flakes for an extra kick.
- With Mushrooms: Add sliced mushrooms for an earthy touch and extra texture.
- Different Cheese: Try with Monterey Jack, cheddar, or queso fresco depending on availability and taste preferences.
Storage/Reheating
Store leftover Rajas Poblanas in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of milk or crema if needed to restore creaminess. You can also microwave in short intervals, stirring in between for even heating. Avoid freezing, as the creamy sauce may separate.
FAQs
What does “rajas” mean in Spanish?
“Rajas” means “strips” in Spanish and typically refers to sliced vegetables, often used in the context of pepper strips.
Are poblano peppers spicy?
Poblano peppers have a mild to medium heat level, significantly less spicy than jalapeños. Roasting them also mellows their heat further.
Can I use canned or jarred roasted poblanos?
Yes, in a pinch, canned or jarred roasted poblanos can be used, but fresh roasted poblanos deliver the best flavor.
Is this dish traditionally vegetarian?
Yes, Rajas Poblanas is a traditional vegetarian Mexican dish, although it can be adapted with added meats or proteins if desired.
Can I make this dish ahead of time?
Yes, Rajas Poblanas can be prepared ahead and stored in the fridge. Reheat gently before serving.
What can I use instead of Mexican crema?
Sour cream or crème fraîche are good substitutes. For a lighter version, use Greek yogurt.
What type of tortillas work best?
Warm corn tortillas are traditional and complement the flavor well, but flour tortillas can also be used.
Can I freeze Rajas Poblanas?
Freezing is not recommended as the creamy sauce may separate and affect the texture upon reheating.
What can I serve with Rajas Poblanas?
They pair well with rice, beans, or a simple green salad. They can also be used as a taco filling or a side dish.
How do I prevent the sauce from curdling?
Keep the heat low when adding the crema and avoid boiling to prevent curdling. Stir constantly for a smooth consistency.
Conclusion
Rajas Poblanas is a flavorful and comforting dish that showcases the smoky richness of roasted poblano peppers wrapped in a creamy, cheesy sauce. Whether served as a main or a side, its balance of textures and flavors will quickly make it a favorite in your kitchen. With simple ingredients and straightforward steps, this traditional Mexican recipe brings authenticity and warmth to your table.
Print
Creamy Roasted Poblano Strips
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Experience authentic Mexican comfort food with these Creamy Rajas Poblanas—a savory blend of roasted poblano peppers, sautéed onions, and corn in a luscious crema-based sauce, topped with melty cheese. Served in warm tortillas, this vegetarian Mexican dish is perfect for an easy, flavorful, and gluten-free weeknight meal.
Ingredients
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5 large poblano peppers
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1 tablespoon olive oil
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1 medium white onion, thinly sliced
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2 cloves garlic, minced
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1 cup corn kernels (fresh or frozen)
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1 cup Mexican crema or sour cream
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1/4 cup milk (or unsweetened plant-based milk)
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1/2 cup shredded Oaxaca cheese (or mozzarella)
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Salt and pepper to taste
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Fresh cilantro for garnish
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Warm corn tortillas, for serving
Instructions
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Roast poblano peppers over an open flame or under a broiler until blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and cut into thin strips.
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Heat olive oil in a large skillet over medium heat. Sauté onions until soft and golden, about 5–7 minutes. Add garlic and cook for another minute.
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Stir in the corn and cook for 2–3 minutes until heated.
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Add poblano strips and mix well.
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Lower heat and stir in crema and milk. Simmer gently for 5 minutes until sauce slightly thickens.
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Add cheese and stir until melted and creamy. Season with salt and pepper.
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Serve hot in warm tortillas, garnished with chopped cilantro.
Notes
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For a smokier flavor, use fire-roasted poblanos directly over a gas flame.
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Substitute Mexican crema with sour cream for a tangier twist.
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Make it vegan by using plant-based milk, vegan crema, and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Roasting
- Cuisine: Mexican
