New recipes

Rajas Poblanas Recipe

Rajas Poblanas Recipe


  • 2 pounds fresh large poblano chiles
  • 1 onion, quartered, cut crosswise into 1/4-inch slices
  • 2 teaspoons dried oregano, preferably Mexican
  • 3/4 cup crème fraîche or sour cream
  • 1/4 cup shredded Monterey Jack

Recipe Preparation

  • Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.

  • Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.

  • Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.

  • Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.

,Photos by Christopher Testani

Nutritional Content

One serving contains: Calories (kcal) 150 Fat (g) 7 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 3 Total Sugars (g) 10 Protein (g) 6 Sodium (mg) 135Reviews Section

Rajas Poblanas Con Queso

Rajas Poblanas with cream are most often served as a side dish with your meal. In this recipe some cheese is added at the end. The dish makes a great appetizer for company. With rajas Poblanas you mix the earthy flavor of Poblano chiles with smooth Crema Mexicana. The word “rajas” means strips or bands of something.

Mexican cuisine has been roasting rajas for millenia. This picture of chiles served on a platter is painted by a Mexica artist in 1541. It’s in the “Codex Mendoza,” a pictorial, annotated chronology of Mexica (Aztec) history ordered to be written by Antonio de Mendoza who was viceroy of the conquered lands, called “New Spain” at the time. I photographed the picture when I visited the current owner of the codex, the Bodleian Library in Oxford. You can make original rajas simply by roasting chiles and cutting them into strips. I grew up eating them that way. They are delicious, as shown in this recipe that uses Anaheim chiles, without cream or cheese.

Chiles are depicted in this Aztec artist rendering of a serving platter

Chiles were roasted and served in many forms, but always “sin queso,” without cheese. It was only after the arrival of cows and goats that lactose entered the Mexican diet. Imported milk falling in love with the local chiles was inevitable. The marriage of cheese with chiles is simply delicioso.

I always suggest that rajas be served alongside the well-known chile con queso (recipe here) because contrasting the two is not only tasty, it is also intellectually delicious. There’s a history link. Chile con queso evolves culinarily from rajas.

Cows arrived in Mexico in 1527, and it was only matter of time until cooks saw the beauty in combining the chile poblano with cream. In our Texas Mexican region we added cheese, and now chile con queso is traditional in the entire Texas Mexican Region, from Houston to Monterrey. The difference between the two dishes is that “queso” adds tomatoes and emphasizes the cheese more than the cream. Texas Monthly gets it wrong to trace the origin of queso to the “queso flameado,” which is purely cheese with chorizo, no chile.

If you take my suggestion to serve both Rajas Poblanas and Chile con Queso side by side, you’ll savor the nice, interesting differences. These are cousins!

Rajas Poblano Strips Recipe

Don’t sweat the details too much the first time you make these. It’s the roasted poblanos and cream that do all the work, everything else is just a bonus.

For a medium-sized skillet you’ll need about 1.5 pounds of poblanos — this is roughly 6 peppers.

The key is to roast the poblanos first — this will enhance and deepen their flavor. There are lots of ways to accomplish this but I usually take the most efficient (laziest) route. Plop them in a 400F oven for 20-30 minutes and you’re good to go.

You could also char them over open flame or use the broiler.

Here’s what this batch looked like after 25 minutes in the oven:

See all the wrinkled skin bits? Try to pull off as much of that as you can.

Also keep in mind that you’ll frequently see people put the roasted poblanos in a sealed Ziploc to steam them up — this loosens the skin and makes it easier to pull it off.

But here’s the thing….that outer skin layer doesn’t affect the flavor too much but it can shrivel up and add some unappealing texture — so for a dish like this it’s worth pulling it off. Other dishes like Poblano Soup simply blend the roasted poblanos together so it becomes less critical to remove all the skin.

I usually take the middle ground and skip the Ziploc step, but roast the poblanos long enough so that the majority of the skin pulls off easily.

If you’re adding potatoes to your Rajas it’s worth parboiling them while the poblanos are roasting. They’ll need a longer cook time than the other veggies so giving them a headstart will prevent an extended final simmer.

I used a Gold potato here but you can get away with just about any variety for this recipe.

Add the cubed potato to a salted pot of boiling water and cook for 4-5 minutes. It’s worth biting into them occasionally — ideally you take them out just before they are cooked through as they’ll finish cooking in the final simmer of the Rajas.

Okay, time to saute a finely sliced onion in a tablespoon of olive oil. I also add a knob of butter but that is optional.

As this cooks you’ll have time to slice up the roasted poblanos, but definitely give them a few minutes to cool off before handling them.

After removing the stems and seeds, slice them into thin strips lengthwise and then cut them in half — this should give you bite-sized pieces.

Once the onions have softened and are starting to brown, 7-8 minutes or so, add 2 cloves of minced garlic and let the garlic cook for 30 seconds or so. Add the poblano strips and cook briefly until everything is at a uniform temp.

Add 1 teaspoon of salt, freshly cracked black pepper, 1/2 cup heavy cream and 1/2 cup stock.

Don’t forget that the stock is optional you can use all cream if you want, anywhere from 3/4 cup to 1 cup will do the job.

Once the liquid is simmering add the potatoes.

Combine well and let it simmer for 5 minutes or so. The potatoes will probably need another couple minutes to finish cooking but beyond that it doesn’t take much time for all the flavors to meld together.

Proper seasoning really seems to make this dish come alive so definitely give a final taste for salt level. I added another generous pinch of salt to this batch.

While this is typically served as a side dish, the addition of the potatoes and stock can quickly turn it into a meal. In other words, feel free to eat it directly from the pan!

You can also make some on-the-fly tacos with it. Simply add the Rajas to warm corn tortillas, give them a healthy dose of Cotija cheese , and dinner is served.

However you end up serving them, these Rajas are a great dish to add to your kitchen repertoire. You get so much flavor from so few ingredients.

But don’t forget to roast those poblanos! Let me know if you have any questions about that step — it’s a game-changer and easily the most important technique in the recipe.

Scroll down for the recipe box. For up-to-date recipes follow us on Facebook , Pinterest, or Instagram.

Rajas Poblanas

After the excitement of the last two weeks, life is back to normal and I found myself itching to post again. This is a recipe I have made a lot in the past for friends and family and it has always been a favourite. It used to be very complicated as I was unable to source its main ingredient, poblano peppers however, since I finally found them tinned for the shop, I am able to post it now and make it much more simple for you all to make. 'Rajas' means slices, so this dish is mainly made of slices of Poblano peppers.

Poblano peppers or Chiles Poblanos, are quite mild in heat, but full of flavour, with the occasional hot one thrown in the mix. They're big, cone shaped and of a dark green that when matured turns into a much hotter red colour. We tend to eat them green in Mexico and they're original from the Puebla Region in Central Mexico. They hang from a bush and they're incredibly aromatic. When dried, Poblanos become Ancho peppers, which are widely used in most Mexican Moles.

Delicious and flavoursome, Poblanos are not easy to find in Ireland fresh and if they are, they'll cost you an arm and a leg! I was lucky enough during the summer to find a guy in Wicklow with some amazing pollytunnel where he grows all kinds of chilies and fresh tomatillos for a hobby and he invited me to take a look. Needless to say I was in chili heaven and was fortunate enough to get my hands in some fresh tomatillos and saw his Poblano pepper bushes, I can't wait for some fresh ones, but in the meantime, tinned ones will do great in this recipe as they have been charred, peeled and sliced, which is a thankless and time consuming job when you get them fresh.

This recipe is a beautiful vegetarian taco filling. The delicate flavour of the Poblanos works specially well with the Mossfield Cheese that I used and the sweet corn adds a crunchy texture to the whole dish. I love this classic Mexican dish, so hope you do too.

Heat the oil in a non-stick pan. Add the onion and garlic and gently fried for two minutes or until the onion is translucent.

Add the poblano pepper slices drained from the tin and mix well. Cook this for further 3 minutes before adding the drained sweet corn. Make sure to incorporate everything well.

Follow the corn with the dried oregano and ground cumin and continue to cook this for 2 minutes at medium heat.

Pour the cream and season with salt and pepper to taste. Cook for further 5 minutes before adding the crumbled cheese. Lower the heat to a minimum and cook until the cheese has completely melted.

Your Rajas Poblanas are done! Serve them in warm corn tortillas and refried beans. Beautiful and quick taco filling that will warm the heart in a wet night evening like today.

Rajas Poblanas (Roasted Poblano Chile Strips) Recipe

The holidays might have put a big dent in our daily food budgets but that doesn’t mean we have to skimp on flavor and ease of preparation. These Rajas Poblanas fit the bill perfectly! This very simple recipe has many applications. Try it as a side dish with tortillas to make tacos, or served over rice or pasta as a vegetarian course. You can also add other veggies such as sliced zucchinis, mushrooms, and corn to make it a main course. Sauteed shrimp or sauteed chicken are also delicious add-ins! I think it is Mom and family friendly as you can have many options…and cheap.

Yield: 6 portions as an appetizer

4 Poblano chiles, roasted or fried, skin removed, seeds and veins removed
1 White onion, halved and quartered into ¼” strips
1 TBSP Canola oil
1 Cup Crema Mexicana (See Note Below)
½ cup Panela cheese, cut into 1 inch cubes (Substitute: Queso Blanco or High Moisture Mozzarella)
Salt, to taste


  1. Slice the poblano chiles lengthwise into strips ½” thick.Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft, do not brown.
  2. Add the chile strips (rajas) and the crema mexicana. Cook the chile mixture until heated through, about 5 minutes.
  3. Add the cubes of panela cheese and season with salt.
  4. Serve immediately with warm corn tortillas.

Note: If crema mexicana is unavailable, substitute crème fraiche.

Recipe for Mexican Rajas Poblanas

1. Place the chiles under a broiler until the skin is completely blistered and somewhat charred. Place in a paper or plastic bag for about 10 minutes so that the steam loosens the skin, and then remove the skin, seeds and veins. Slice the chiles into 1/2″ wide strips.
2. Peel and slice the onion into 1/4″ wide strips.
3. Cube the Panela cheese into 1/2″cubes
4. Heat the oil in a skillet over medium heat, add the onions and sauté until they soften.
5. Keeping the heat on medium or low, add the chiles and the Crema Mexicana and heat them thoroughly.
6. Add the Panela cubes and stir gently.
7. Season with salt.

Serve the Rajas with hot corn tortillas, or a bag of corn chips. Comfort food like this sure does the trick at times like these.

Rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, crema mexicana and a little bit of cheese, is a favorite in my house. As one friend put it, “anything that comes out of your kitchen at least once a week has got to be good.”

Rajas are particularly popular in central and Southern Mexico, and are so versatile I’ve seen them served as breakfast, lunch and dinner. I can’t speak for all of Mexico, but at least in Mexico City when someone is talking about rajas, they are usually talking about strips of poblanos or this dish specifically.

According to my husband, José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. In that case, you may want to soak them in a solution of vinegar and water so they’re not too spicy. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. However, f you soak them too long, the chiles are a little sweet rather than spicy but still delicious nonetheless.

If you’ve never prepared rajas before, you’ll want to first read my tutorial on how to roast poblano chiles before you skip to the directions below.

Some rajas con crema recipes call only for cream, and lots of it others call for so much cheese that it’s more of a queso fundido in disguise. Mexican sour cream isn’t actually sour like American sour cream it has a less acidic taste and a thinner consistency. The cheese should melt slowly and not be gooey, and it should be barely visible once incorporated. It’s really more of a bonding agent so the cream doesn’t get soupy.

My version, based on a recipe José grew up eating, strikes a perfect balance. Some people like to eat rajas con crema over rice, or as a side dish with meat like carne tampiqueña (a grilled filet or skirt steak) or cecina (a thinly-cut aged salted beef). In our house, as you may already be fully aware if you’re a regular reader, the taco is king. However you decide to serve it, though, I guarantee it won’t be long before you’re making it again.

Poblano Pepper Recipes

Get a list of poblano pepper recipes here, courtesy of Chili Pepper Madness, recipes and more from a gourmet chilihead.

Some of my favorite poblano recipes include:

Roasted Poblano Soup. A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!

Try this Roasted Poblano Cream Sauce. It uses only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a traditional Mexican recipe made by roasting poblano peppers, slicing them into “rajas”, or strips, then simmering them with a creamy cheese sauce. They are hugely flavorful and sure to be your new favorite.

My Cream Cheese Stuffed Poblanos Recipe is a big reader favorite. It is earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.

You might also enjoy this Cajun Shrimp Stuffed Poblanos Recipe, with gorgeous poblano peppers stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, then baked or grilled.


This dish is one of my favorites, roasted peppers in a delicious creamy sauce something different but very delicious. My preference is eating them with a nice warm corn tortilla in a taco. It’s very yummy hope you guys give it a try.:).
Make sure to follow us @lets_cook_that on instagram..
Also make sure to LIKE, COMMENT, SHARE & SUBSCRIBE:).
2 lbs of chicken breast.
3-4 poblanos chiles (pasilla).
1/2 cup of mozzarella cheese.
16 oz of sour cream.
1 can of corn.
2 garlic cloves.
1/2 onion cut julienne style.
1/2 tbs of chicken bouillon or to taste.
salt & pepper to taste to season the chicken.

Video taken from the channel: Let’s Cook That!

Ingredients. 2 pounds poblano peppers. 2 teaspoons olive oil.

1 large white onion, peeled, cut in half, then cut into 1/4-inch-thick slices. 1/3 cup heavy cream or sour cream (or half & half for a lighter version) 1/2 cup cooked corn kernels. 1/2. Ingredients ½ cup Mexican crema, crema fresca 1 (8 ounce) package cream cheese, softened 1 tablespoon chicken bouillon granules 5 poblano peppers 1 tablespoon vegetable oil 1 onion.

Ingredients 4 poblano peppers 2 tablespoons vegetable oil, divided 1 ear fresh corn, kernels cut off 1 tablespoon butter 1 small onion, sliced 2. Heat butter in a large skillet over medium-high heat. Add onions and cook for 5 minutes, until softened and translucent. Add garlic and cook for 30 seconds, stirring frequently.

Add roasted poblano pepper strips, Mexican crem. Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10–12 minutes. Reduce heat to low, add chile.

Increase the heat to medium-high and add the poblano chile strips and the zucchini and corn mixture. Bring to a boil. Reduce heat to low, add the.

Vegan Rajas con Crema Tacos

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

There's something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let's just say the cooks weren't too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I'll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I'm sure they had a kick out of that.

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer's market. If you are staying away from nuts, you can omit the "crema" and serve with a salsa instead.

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

Poblano Pepper Strips with Cream | Rajas de Chile Poblano con Crema

When I cook this “Rajas de Chile Poblano”, I can’t stop eating them. That’s why I try to make it less often even if It is so yummy. Just a few ingredients and the cream do wonders shooting the spiciness of the Poblano pepper. Even before I start cooking my mouth starts watering, and then the thought that potatoes will be added (because my son will also eat them), makes it even merrier. Imagine potatoes and cream together in a taco, Delicious!

Why is it so hard not to feel guilty if you are eating veggies? Could it be that there is cream involved in the recipe? NAH!! Must be the potatoes.
This recipe is ideal for parties because it could be cooked ahead of time and is a good side dish for grilled meat or a filling for your next taco party.

Poblano Pepper Strips with Cream Recipe


Directions to roast the peppers: