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
