Description
Mexican rajas con crema combines roasted poblano peppers with creamy goodness, offering a classic side dish from traditional cuisine. Spicy, rich flavors and simple ingredients make this recipe a delightful companion for grilled meats or warm tortillas you’ll savor.
Ingredients
Scale
- 6 poblano peppers
- 1 medium onion (thinly sliced)
- ½ cup (60 g / 2.1 oz) shredded queso fresco, mozzarella, or Monterey Jack cheese
- 1 cup (240 ml / 8 fl oz) Mexican crema (or sour cream)
- ½ cup (120 ml / 4 fl oz) whole milk or heavy cream
- 1 tbsp vegetable oil
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- Roasting Peppers: Blacken poblano peppers directly over an open flame or under a broiler until skin becomes completely charred and blistered, creating a smoky exterior.
- Steaming and Peeling: Transfer roasted peppers into a sealed container, allowing them to steam for 10 minutes, which facilitates easy skin removal. Delicately peel off charred skin, remove stems and seeds, then slice into elegant, thin strips.
- Sautéing Base: Heat vegetable oil in a large skillet, introducing onions and cooking until they caramelize to a golden-brown perfection. Add minced garlic and briefly toast to release its aromatic essence.
- Vegetable Integration: Fold poblano strips into the onion mixture, enabling ingredients to meld and develop a rich, complex flavor profile with gentle stirring.
- Creamy Transformation: Reduce heat and introduce Mexican crema and milk, creating a velvety sauce that envelops the vegetables. Sprinkle shredded cheese and stir until completely melted and smoothly integrated.
- Seasoning and Serving: Season with salt and pepper to taste, adjusting flavors as desired. Serve piping hot alongside warm tortillas or fluffy rice, optionally garnishing with additional queso fresco for enhanced texture and visual appeal.
Notes
- Roast Peppers with Care: Ensure complete blackening of poblano skin for authentic smoky flavor, avoiding uneven charring that can create bitter taste.
- Steam and Sweat Technique: After roasting, immediately seal peppers in container to help steam loosen skin, making peeling process easier and preventing tough membrane.
- Cream Consistency Control: Add dairy ingredients slowly and maintain low heat to prevent curdling or separating, creating smooth, silky sauce without grainy texture.
- Cheese Melting Mastery: Use room temperature cheese and fold gently into mixture, ensuring even distribution and preventing clumping for perfect creamy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 240
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg