Rajas Poblanas, Rajas en Crema
This rajas con crema recipe turns flame-roasted poblano strips, sweet corn and Mexican crema into the cozy dish that shows up at nearly every fonda lunch in central Mexico. The poblanos bring a mild, smoky warmth, the crema makes everything silky, and a handful of melted cheese pulls it together. One serving is about 300 g, sauce and all.
Rajas con crema is a staple of the fondas — the small family restaurants — of central Mexico, and of home kitchens from Puebla to Mexico City. The name says it plainly: rajas are strips, and here they are strips of poblano, the mild chilli named after Puebla. Roasting chillies over flame and peeling them is one of the oldest techniques in Mexican cooking, and folding the strips into cream with corn and cheese turned a harvest staple into the comforting side dish that now appears next to grilled meat, inside tacos, and on its own with tortillas.
Pairs well with: Warm corn tortillas for scooping, with a simple tomato rice on the side.
Provenance
Mexico
Central Mexico Heritage
Latin America & Caribbean
Time Dedication
40m
20m prep • 20m cook
Batch Yield
4 Servings
344 kcal per serving
1 serving ≈ 300 g
Technical Skill
Intermediate
Medium (Roast & Simmer)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Central Mexico Heritage
Photo: Ralf Peter Reimann, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
Made the traditional way: poblanos roasted over flame, peeled by hand, and simmered gently in crema so the sauce never splits.
Execution Methodology & Culinary Technique
Prep Stage: Roast, Peel & Slice the Poblanos
20 Mins • Roasting & Slicing
Roast the poblanos under the grill or over a gas flame until the skins blister and blacken all over, then seal them in a bag or covered bowl for 10 minutes so the skins steam loose. Peel off the skins, pull out the stems and seeds, and cut the flesh into strips about 1 cm wide. Slice the onion and grate the cheese while the peppers steam.
Maestro Tip: Do not rinse the peeled poblanos under water — you would wash away the smoky flavour. Rub the skins off with your fingers or a paper towel.
10 Mins Grill/broiler on high, ~260°C (500°F)
Lay the poblanos on a baking tray and grill them, turning every 2–3 minutes, until the skins are blackened and blistered on all sides. Move them straight into a plastic bag or a bowl with a plate on top and leave for 10 minutes to steam.
A gas hob flame works just as well — hold each pepper with tongs and turn it over the flame.
Done when: Skins blackened and puffed all over, flesh soft underneath.
5 Mins No heat
Peel the skins off the steamed poblanos with your fingers, pull out the stems and the seeds, and cut the flesh into strips about 1 cm wide. You should have about 540 g of strips.
Wear gloves if your skin is sensitive — poblanos are mild, but the oils can still irritate.
Done when: Clean green strips with no black skin left on them.
5 Mins Medium heat, ~175°C (350°F)
Melt the butter in a large frying pan and cook the onion for 3 minutes until soft and translucent. Add the garlic and cook for 1 minute more, then stir in the corn kernels and cook for 1 minute.
Do not brown the onion — it should stay sweet and pale so the sauce keeps its creamy colour.
Done when: Soft onion, fragrant garlic, corn warmed through.
10 Mins Low heat, ~85°C (185°F)
Add the poblano strips to the pan, pour in the crema and the milk, and season with salt and pepper. Simmer gently for about 8 minutes, stirring now and then, until the sauce thickens enough to coat the strips.
Keep the heat low — boiling crema can split. If the sauce gets too thick, loosen it with a splash more milk.
Done when: A creamy sauce that clings to the strips instead of running off them.
5 Mins Low heat, ~85°C (185°F)
Scatter the shredded cheese over the pan, cover with a lid and cook for 2–3 minutes until the cheese melts into the sauce. Stir once, taste for salt, and serve hot in a clay bowl or straight from the pan.
Serve it at once — rajas con crema is at its best steaming hot, with tortillas ready for scooping.
Done when: Cheese fully melted and the sauce glossy and smooth.
Finishing Touches & Plating
Give the pan one last stir so the melted cheese runs through the sauce, and set it on the table with warm tortillas — everyone scoops their own.
Nutritional Physiology & Benefits
Energy
344
kcal / serving
Protein
12g
Complete AA
Carbs
25g
Complex
Fats
24g
Healthy
| Energy | 344 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fat | 24 g |
| Fibre | 4.8 g |
| Sugar | 11.5 g |
| Sodium | 502 mg |
| Energy | 115 kcal |
| Protein | 4.1 g |
| Carbohydrates | 8.2 g |
| Fat | 7.9 g |
| Fibre | 1.6 g |
| Sugar | 3.8 g |
| Sodium | 167 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Poblano peppers add vitamin C and vitamin A, corn adds B vitamins, and the cheese and crema supply calcium.
Vitamin C from Poblanos
Poblano peppers are a good source of vitamin C, and roasting them keeps most of it in the dish.
Protein from Cheese & Crema
One serving carries about 12.3 g of protein from the cheese and crema, so this side dish eats like a light main.
Gentle Heat, Real Vegetables
Poblanos are mild chillies, so the dish is warm rather than hot, and the peppers, onion and corn are real vegetables, not a sauce from a jar.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Warm Corn Tortillas
Tortillas are the natural partner — they scoop up the creamy strips, and the corn flavour echoes the corn in the dish.
Tomato Rice
A spoonful of arroz rojo on the same plate turns the rajas into a full lunch, and its acidity cuts through the cream.
Full Menus
Grilled Chicken or Steak
Rajas con crema is the classic side for grilled meat in Mexico — the creamy, mild strips balance charred, salty meat.
Drinks
Agua Fresca de Jamaica
Cold hibiscus water is tart and refreshing, which works well against the rich cream sauce.
Complete menu
Serve rajas con crema with warm corn tortillas and tomato rice, follow with grilled chicken, and finish with a cold agua fresca de jamaica.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Boiling the Crema
Boiling the sauce can make the crema split and turn grainy, so keep the heat low and gentle once the cream goes in. This is general food information, not medical advice.
Very Spicy Salsas on the Same Plate
A fiery salsa fights the mild, smoky character of the rajas — a mild salsa verde is a better match if you want heat. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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