Spicy Mexican Rajas con Crema with Poblano Peppers

A Creamy and Spicy Delight

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

1 h 15 min
4
Intermediate

Ingredients

For the Peppers

Poblano peppers

4 large

Vegetable oil

1 tablespoon

For the Creamy Sauce

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

For the Spice

Jalapeño peppers

1-2, sliced

Salt and pepper

to taste

Additional Ingredients

Butter

1 tablespoon

Fresh cilantro

1 tablespoon, chopped

Preparation

Roasting the Peppers

Preheat Oven

Preheat the oven to 425°F (220°C).

Oil and Arrange

Rub the poblano peppers with vegetable oil and place them on a baking sheet.

Roast the Peppers

Roast for 20-25 minutes, turning occasionally, until skins are charred.

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

Melt Butter

In a saucepan, melt butter over medium heat.

Sauté Aromatics

Sauté onions and garlic until translucent.

Combine Ingredients

Stir in crema, queso fresco, cumin, and smoked paprika, and let simmer.

Cooking Process

Blistering

Allow poblano peppers to cool before peeling off the blackened skins.

Simmering

Stir sauce occasionally while simmering to prevent sticking.

Combining

Add sliced jalapeños and peeled poblano strips to the sauce and let it simmer for 10 minutes.

Plating & Serving

Spicy Mexican Rajas con Crema with Poblano Peppers

FaConciergeBell

Plating & Serving

Serve the creamy rajas con crema in a warm dish, garnished with fresh cilantro and extra cheese.

Sauce Pairings

Extra Mexican crema

For drizzling

Salsa verde

For additional heat

Garnishes & Accompaniments

Fresh cilantroChopped scallions

Perfect Sides

Warm corn tortillas

Black beans