Rajas con Crema (Roasted Poblano Peppers in Cream Sauce) Recipe

Cook Time: 15 minutes

Ingredients:

• 4 large poblano peppers
• 2 tablespoons butter
• 1 onion, sliced
• 2 large cloves garlic, minced
• 3/4 cup Mexican crema
• 1 teaspoon salt, or to taste
• 1 teaspoon chicken bouillon granules, such as Knorr
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded Oaxaca cheese

Directions:

1. Char the poblano peppers: Place the poblano peppers directly on the grates of a gas stove. Cook over medium heat, flipping occasionally with tongs, until the peppers are blackened and charred, about 5 minutes. Once charred, place the peppers in a sealed plastic bag and allow them to cool for 5-6 minutes. Peel off the charred skins, remove the seeds, and slice the peppers into strips. Set aside.
2. Alternative Method (Air Fryer): Preheat the air fryer to 450F (230C). Place the poblano peppers in the air fryer basket and cook for 8-10 minutes, flipping them halfway through, until the skin is blackened and blistered.
3. Saut the onions and garlic: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they are soft and translucent, about 6-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine the ingredients: Add the charred poblano peppers, Mexican crema, salt, chicken bouillon granules, and black pepper to the skillet. Stir well and cook for a few more minutes to ensure everything is well combined and heated through.
5. Add cheese: Turn off the heat and add the shredded Oaxaca cheese. Stir until the cheese melts and the mixture becomes creamy and smooth.

Cooks Note: If Oaxaca cheese is unavailable, mozzarella cheese can be substituted.

Nutrition Facts (per serving):

• Calories: 293
• Fat: 26g (34% Daily Value)
• Saturated Fat: 16g (79% Daily Value)
• Cholesterol: 80mg (27% Daily Value)
• Sodium: 1024mg (45% Daily Value)
• Total Carbohydrate: 7g (3% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 3g
• Protein: 9g (17% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 244mg (19% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 181mg (4% Daily Value)

The Story and Heritage of Rajas con Crema

Rajas con Crema, a classic Mexican dish featuring roasted poblano peppers in a rich cream sauce, has roots that trace back to the heart of central Mexico. Its name literally means "strips with cream," highlighting the simplicity yet elegance of its ingredients. Traditionally, poblano peppers were harvested during the late summer and early autumn months, a period when their flavor is at its peak. Over time, this dish became a staple in Mexican households, celebrated for its versatility and comforting taste.

Regional Variations and Characteristics

Although Rajas con Crema is enjoyed nationwide, it has regional nuances. In Puebla, the dish often features a blend of local cheeses like Queso Puebla or Queso Fresco, which add a slightly tangy flavor. In Oaxaca, Oaxaca cheese, known for its creamy, stringy texture, is the preferred choice, giving the dish a distinct meltiness. Some regions incorporate additional ingredients such as corn kernels or roasted garlic to enhance the texture and depth of flavor. Despite these variations, the core combination of roasted poblano strips, cream, and onions remains consistent across Mexico.

Distinguishing Features from Similar Dishes

Rajas con Crema is sometimes confused with dishes like Chiles Rellenos or Creamed Spinach with Peppers. Unlike Chiles Rellenos, which are stuffed with cheese or meat and battered, Rajas con Crema consists of thinly sliced pepper strips cooked gently in cream, making it lighter and more versatile. Its signature creamy texture combined with the smoky flavor of roasted poblanos sets it apart, delivering both richness and a subtle spice that is unique to this dish.

Where Youll Typically Find It Served

This dish is commonly served as a side alongside main courses such as grilled meats, tamales, or rice-based dishes. It also appears as a filling in tacos, quesadillas, and tostadas, where the creamy pepper strips complement other textures and flavors. In Mexican restaurants, Rajas con Crema often features on the appetizer menu, offering diners a taste of traditional home-style cooking before the main meal.

Interesting Facts About Rajas con Crema

• The poblano pepper used in Rajas con Crema is also the main ingredient in the famous Chiles en Nogada, a patriotic Mexican dish.
• Roasting the peppers over an open flame or gas stove is key to achieving the signature smoky flavor; peeling the charred skin is a traditional technique passed through generations.
• While Mexican crema is most commonly used, some variations incorporate sour cream or heavy cream when authentic ingredients are unavailable.
• In Mexico, Rajas con Crema is celebrated for its adaptability, served both in humble home kitchens and on elegant restaurant menus.

Whether enjoyed as a side dish, a filling, or a creamy dip, Rajas con Crema embodies the rich culinary traditions of Mexico, blending simplicity, flavor, and history into every bite.

FAQ about Rajas con Crema (Roasted Poblano Peppers in Cream Sauce) Recipe