Appetizer · Side Dish · Mexican · Dinner ·

Spicy Mexican Rajas con Crema with Poblano Peppers

Name: Spicy Mexican Rajas con Crema with Poblano Peppers
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Poblano peppers, 4 large; Vegetable oil, 1 tablespoon; Mexican crema or sour cream, 1 cup; Queso fresco or feta, 1/2 cup grated; Onion, 1 small, sliced; Garlic, 2 cloves, minced; Ground cumin, 1/2 teaspoon; Smoked paprika, 1/4 teaspoon; Jalapeño peppers, 1-2, sliced; Salt and pepper, to taste; Butter, 1 tablespoon; Fresh cilantro, 1 tablespoon, chopped

This flavorful dish features roasted poblano peppers in a creamy, spicy sauce, perfect for tacos or as a side dish.

4.9(984 reviews)

·By Ethan Brooks·September 7, 2025

Spicy Mexican Rajas con Crema with Poblano Peppers — Appetizer served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Peppers

For the Creamy Sauce

For the Spice

Additional Ingredients

Nutrition

Per serving

Calories: 266 kcal
Protein: 6.13 g
Carbs: 11.88 g
Fat: 21.88 g
Fiber: 2.88 g

Whole recipe

Total

Calories: 1065 kcal
Protein: 24.5 g
Carbs: 47.5 g
Fat: 87.5 g
Fiber: 11.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Poblano peppers 4 large	80	4	16	1	6
Vegetable oil 1 tablespoon	120	0	0	14	0
Mexican crema or sour cream 1 cup	445	5	8	44	0
Queso fresco or feta 1/2 cup grated	200	10	2	16	0
Onion 1 small, sliced	30	1	7	0	1
Garlic 2 cloves, minced	8	0	2	0	0
Ground cumin 1/2 teaspoon	4	0	1	0	0
Smoked paprika 1/4 teaspoon	2	0	0	0	0
Jalapeño peppers 1-2, sliced	10	0	2	0	1
Salt and pepper to taste	0	0	0	0	0
Butter 1 tablespoon	100	0	0	11	0
Fresh cilantro 1 tablespoon, chopped	2	0.5	0.5	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Roasting the Peppers

1
Preheat Oven
Preheat the oven to 425°F (220°C).
2
Oil and Arrange
Rub the poblano peppers with vegetable oil and place them on a baking sheet.
3
Roast the Peppers
Roast for 20-25 minutes, turning occasionally, until skins are charred.
Tip: Ensure peppers are thoroughly roasted and blackened for easy peeling. Pro Tip: Place them in a sealed plastic bag for 10 minutes to peel easily.

Preparing the Sauce

1
Melt Butter
In a saucepan, melt butter over medium heat.
2
Sauté Aromatics
Sauté onions and garlic until translucent.
3
Combine Ingredients
Stir in crema, queso fresco, cumin, and smoked paprika, and let simmer.

How to Make Spicy Mexican Rajas con Crema with Poblano Peppers

Total time: 1 h 40 min · Yields 4 servings

1
Blistering
Allow poblano peppers to cool before peeling off the blackened skins.
2
Simmering
Stir sauce occasionally while simmering to prevent sticking.
3
Combining
Add sliced jalapeños and peeled poblano strips to the sauce and let it simmer for 10 minutes.