Rajas con Crema
Smoky roasted poblano peppers are sliced into rajas and cooked with sweet onions, corn, Mexican crema, and melting cheese for a rich but simple Mexican comfort-food classic. Serve them with warm tortillas or use them as a filling for tacos, quesadillas, gorditas, and more.
Ingredients
- 6 large poblano peppers
- 1 tablespoon neutral oil
- 1 medium white onion thinly sliced
- 2 garlic cloves finely minced
- 1 cup corn kernels fresh or frozen
- 1 ½ cups Mexican crema
- 1 cup shredded Oaxaca cheese
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- Warm corn tortillas for serving
Instructions
- Roast the poblanos. Place the poblano peppers directly over a gas flame, on a hot comal, or underneath the broiler. Turn them regularly until the skins are blistered and blackened on all sides.
- Steam the peppers. Transfer the roasted poblanos to a bowl and cover with a clean kitchen towel or plate. Let them rest for about 10 minutes. The trapped steam will help loosen the charred skins.
- Peel and clean the poblanos. Once they're cool enough to handle, gently rub away the blistered skins. Cut off the stems, open the peppers, and remove the seeds and large veins.
- Cut the rajas. Slice the roasted poblanos lengthwise into strips about 1/2 inch wide.
- Cook the onions. Heat the oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 to 7 minutes, stirring occasionally, until softened and beginning to turn golden around the edges.
- Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the poblanos and corn. Add the poblano strips and corn to the skillet. Cook for another 3 to 4 minutes, stirring gently, until everything is heated through.
- Lower the heat. Reduce the heat to medium-low before adding the crema. This helps prevent the sauce from separating.
- Add the crema. Pour in the Mexican crema and gently stir until the poblanos, onions, and corn are evenly coated.
- Add the cheese. Sprinkle in the Oaxaca cheese and cook gently, stirring occasionally, until the cheese melts into the sauce.
- Season. Add the salt and black pepper. Taste and adjust as needed.
- Serve. Spoon the rajas con crema into bowls or directly into warm corn tortillas and serve immediately.
Notes
Char the poblanos thoroughly. You want blistered, blackened skin across most of the pepper. That's what makes peeling easier and develops the roasted flavor.
Don't rinse the roasted poblanos under water. It might make peeling easier, but it can wash away some of the roasted flavor we worked to create.
Keep the heat gentle after adding crema. High heat can cause dairy-based sauces to separate.
Corn is optional. Leave it out if you prefer a simpler poblano-and-onion version.
Control the heat. Poblanos are generally mild, but occasionally you'll get one with considerably more heat. Taste a small piece after roasting if you're sensitive to spice.
Use Oaxaca cheese if you can. Its mild flavor and excellent melting quality are perfect here, but Monterey Jack works too.