Charred Poblano Strips with Cream—known in Spanish as Rajas con Crema—is a richly flavored, comforting Mexican dish that celebrates the bold taste of roasted poblano peppers. The word rajas means “strips,” and in this beloved recipe, the smoky chiles are sliced into ribbons and simmered in a luscious sauce of cream, onions, and sometimes cheese. This dish is both rustic and elegant, with a flavor profile that is mildly spicy, deeply savory, and satisfyingly creamy.
Whether served as a taco filling, a topping for grilled meats, or as a stand-alone side dish, Rajas con Crema offers the kind of soul-warming simplicity that defines home-style Mexican cooking. In this article, we’ll explore its origins, ingredients, cooking method, variations, and tips for presentation and nutrition.
A Mexican Culinary Treasure
Charred Poblano Strips with Cream has its roots in central and southern Mexico, where roasted chiles are a staple ingredient in home kitchens. Poblanos are one of the most popular mild peppers in Mexican cuisine—they have a rich, earthy flavor and just a hint of heat, making them perfect for roasting.
Traditionally, the peppers are flame-roasted until the skins are blackened and blistered, then peeled, seeded, and sliced into strips. This technique brings out their full flavor, infusing the dish with a smoky depth that pairs beautifully with the cool richness of Mexican crema.
What Makes Rajas con Crema Special?
- Smoky Depth: Charring the poblanos over an open flame or under a broiler enhances their complexity.
- Creamy Sauce: Mexican crema (or a blend of sour cream and heavy cream) adds smoothness and balances the heat.
- Simple but Versatile: With just a few ingredients, the dish is quick to prepare and pairs well with many mains or tortillas.
Ingredients
Here’s what you’ll need to make a traditional version:
- 6 fresh poblano peppers
- 1 tablespoon vegetable oil or butter
- 1 medium white onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup Mexican crema (or a mix of ½ cup sour cream + ½ cup heavy cream)
- ½ teaspoon salt, or to taste
- Optional: ½ cup crumbled queso fresco or shredded Monterey Jack cheese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35–40 minutes
Servings: 4
How to Make Charred Poblano Strips with Cream
1. Roast the Poblanos
Char the poblano peppers over a gas flame, on a grill, or under the broiler until the skins are blackened on all sides. Place them in a sealed plastic bag or covered bowl to steam for 10 minutes. This makes the skin easier to remove.
2. Peel and Slice
Once steamed, rub off the charred skin, remove the stems and seeds, and slice the peppers into thin strips.
3. Cook the Onions and Garlic
In a large skillet, heat the oil or butter over medium heat. Sauté the onions until they are soft and translucent, about 5–7 minutes. Add the garlic and cook for another 30 seconds.
4. Add the Poblanos and Cream
Stir in the poblano strips, then add the crema and salt. Cook for 5–6 minutes, stirring gently, until the sauce thickens slightly and the flavors are well combined. If using cheese, add it now and let it melt into the sauce.
5. Serve Warm
Serve hot, garnished with extra cheese or fresh cilantro if desired.
Nutritional Information (Per Serving)
Based on 4 servings:
- Calories: ~220
- Fat: 18g
- Carbohydrates: 8g
- Protein: 4g
- Fiber: 2g
- Sodium: 200mg
These values will vary slightly depending on your choice of cream and cheese.
Presentation and Serving Suggestions
Rajas con Crema is as visually appealing as it is delicious. The contrast between the deep green poblano strips and the creamy white sauce makes for an inviting presentation.
Here are a few ideas to serve it:
- Tacos: Spoon into warm corn tortillas for an easy and satisfying vegetarian taco.
- Side Dish: Serve alongside grilled steak, chicken, or pork chops.
- Tostadas or Nachos: Use as a topping over crisp tostadas or tortilla chips, finished with queso fresco and avocado slices.
- Casserole: Layer with tortillas and cheese for a quick, flavorful bake.
For added elegance, garnish with a sprinkle of chopped cilantro, thinly sliced red onion, or lime wedges on the side.
Variations and Customizations
- Add Corn: Stir in ½ cup of sweet corn kernels for a slightly sweet contrast.
- Make it Spicier: Add a roasted jalapeño or serrano pepper for more heat.
- Rich and Cheesy: Mix in shredded cheese like Oaxaca or Monterey Jack for an extra-indulgent version.
- Vegan Adaptation: Use plant-based crema alternatives and olive oil for a dairy-free version.
Final Thoughts
Charred Poblano Strips with Cream is a beautiful expression of Mexican home cooking—simple, earthy, and deeply satisfying. Whether you’re cooking for a family dinner, a special occasion, or just looking to expand your culinary repertoire, this dish delivers comfort and character in every bite.
Roasting poblanos is a sensory delight—the aroma, the sizzle, the transformation of texture. Combined with cream and onion, the result is nothing short of luxurious. Try it once, and you’ll likely find it becoming a permanent favorite.