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This creamy poblano dish is one of those meals that never lasts long on the table. Roasted strips of poblano peppers melt into a velvety sauce of crema and cheese with sweet corn and sautéed onions. It is the kind of comforting food that works for quick dinners and relaxed weekends alike.
I first made this on a rainy day with leftover peppers from the market. Since then it has become one of those staples I pull out anytime I need a meal that feels like a hug.
Ingredients
- Poblano peppers add signature smokiness look for ones with shiny skins
- Vegetable oil helps sauté and bring flavors together use neutral type
- Onion garlic and corn create sweetness and depth fresh or frozen corn both work
- Mexican crema offers tangy richness sour cream or heavy cream can sub
- Melty cheese like asadero or manchego makes the sauce smooth avoid pre-shredded for best melt
- Seasonings like ancho powder and oregano bring warmth without overpowering
Step-by-Step Instructions
- Roast the Poblano Peppers:
- Char poblanos over open flame or in oven until blackened turning to blister all sides. Once done steam in plastic wrap to loosen skins. Peel remove seeds and stems then slice into thick strips
- Cook the Onion:
- Warm oil in a skillet over medium heat. Add onion and sauté until soft and translucent stirring occasionally for even cooking
- Add Garlic and Corn:
- Stir in garlic and corn cooking briefly until garlic is fragrant and corn slightly tender this should take about one minute
- Add the Poblano Strips:
- Fold in the sliced poblanos and cook to combine flavors allow them to soften slightly with the mixture
- Stir in the Cream and Seasonings:
- Add crema followed by ancho powder oregano salt and pepper. Stir slowly to create a smooth unified sauce
- Finish with Cheese:
- Sprinkle in cheese a handful at a time stirring constantly until fully melted and silky
- Serve Warm:
- Spoon into tortillas serve over rice or pair with eggs. It is rich satisfying and deeply comforting
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I always look forward to the moment the poblano skins blister and release their smoky aroma. This ingredient is the soul of the dish and reminds me of watching my grandmother roast peppers on her stovetop in silence and care.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to five days. Reheat gently over the stove with a splash of cream if needed. For longer storage freeze in small batches and thaw overnight in the refrigerator before reheating.
Ingredient Substitutions
If poblano peppers are not available try Anaheims or bell peppers for a milder flavor. Greek yogurt can be used in place of crema. Monterey jack or white cheddar are good cheese alternatives that still melt well.
Serving Suggestions
Spoon rajas into warm tortillas or serve with scrambled eggs and beans for breakfast. It also pairs well as a topping on grilled chicken or as a rich layer in vegetarian enchiladas.
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Cultural Context
Rajas con crema is a classic dish in Mexican homes especially during summer when peppers are in season. The combination of roasted peppers and dairy echoes the comfort foods of central Mexican kitchens with endless variations depending on the region or cook.
Commonly Asked Questions
- → What are rajas poblanas?
Rajas poblanas are roasted poblano peppers sliced into strips and simmered in a creamy sauce with cheese and vegetables.
- → Can I use a substitute for poblano peppers?
Yes, Anaheim or Hatch chiles work well. Bell peppers can also be used but offer less heat and depth of flavor.
- → What kind of cream is best for this dish?
Mexican crema is traditional, but sour cream or heavy cream also work well depending on your preference for richness.
- → Which cheese should I use?
Use a melty cheese like Mexican manchego, queso quesadilla, Monterey Jack, or white cheddar for best results.
- → How can I serve rajas poblanas?
Serve them in tortillas for tacos, over rice, with eggs and potatoes, or as a side dish to grilled meats or other mains.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stove.