Rajas con Crema (Poblanos in cream sauce)

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If you have poblano peppers thar are looking a little sad and are not so pretty for chiles rellenos anymore, save this recipe because once you make it once, it will be on repeat.

The warm, smokey, Poblano peppers with smooth Mexican crema and sweet corn are a perfect combo of textures and flavors that is great for tacos, gorditas, as a dip; you can even add in some shredded chicken and stuffed tamales. This dish is so versatile and delicious, you are going to love it.

What you need to make Rajas con Crema

Fresh poblano peppers




Frozen corn

Salt, pepper and cumin

Mexican crema

Monterrey Jack

Helpful Tips and Tricks

Roasting and cleaning the peppers can be a little tricky. Make sure the skin on the peppers is evenly charred by rotating the peppers a few times while roasting. When you remove the skin try to use a paper towel or scrape scrape it off with the back of a spoon. Do not touch your face or eyes! Even when poblano peppers are generally mild, the oils could still irritate your skin.

The traditional Rajas con Crema is a creamier dish, often served as a side dish or in tacos or gorditas. I added a little bit of flour to make it more like a dip consistency since we ate it with tortilla chips. This is optional, you can leave the flour out a just have the creamier version of this dish.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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