Description
Spicy Mexican Rajas con Crema blends roasted poblano peppers with creamy richness, creating a soul-warming side dish from central Mexico. Peppers simmered in cream promise comfort and authentic flavor you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 6 poblano peppers
- 1 medium onion, thinly sliced
- ½ cup (60 grams / 2.1 ounces) shredded queso fresco, mozzarella, or Monterey Jack cheese
Dairy and Cream Components:
- 1 cup (240 milliliters / 8 fluid ounces) Mexican crema (or sour cream)
- ½ cup (120 milliliters / 4 fluid ounces) whole milk or heavy cream
Seasoning and Cooking Elements:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Carefully char poblano peppers over an open flame or under a broiler until skin turns completely black and develops a blistered texture.
- Transfer roasted peppers into a sealed container and allow them to steam for approximately 10 minutes, which helps loosen the skin.
- Gently peel away the charred exterior of the peppers, delicately removing stems and seeds, then slice into slender, uniform strips.
- Warm vegetable oil in a spacious skillet, introducing sliced onions and cooking until they transform into a soft, golden-edged delicacy.
- Introduce minced garlic to the caramelized onions, allowing its aromatic essence to permeate the mixture for a brief moment.
- Incorporate the prepared poblano strips into the skillet, enabling the ingredients to harmonize and develop a rich, complex flavor profile.
- Reduce heat and gently fold in Mexican crema and milk, creating a luxurious, creamy base that envelops the vegetables.
- Sprinkle shredded cheese into the mixture, stirring until it melts completely and integrates smoothly with the sauce.
- Season the rajas with salt and pepper, adjusting to personal taste preferences.
- Present the dish while warm, accompanied by traditional tortillas or fluffy rice, optionally garnishing with additional queso fresco for enhanced texture and flavor.
Notes
- Roast peppers carefully to develop deep, smoky flavors without burning them completely.
- Use a grill pan or cast-iron skillet for even charring if open flame isn’t available.
- Consider wearing gloves when handling poblano peppers to prevent skin irritation.
- Adjust cream sauce thickness by varying milk and crema quantities for desired consistency.
- Swap Mexican crema with Greek yogurt or sour cream for lighter, tangier alternative.
- Toast tortillas alongside peppers to enhance their flavor and warmth before serving.
- Add protein like shredded chicken or chorizo for a more substantial meal variation.
- Store leftovers in airtight container for up to 3 days, reheating gently to prevent sauce separation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg