Description
Mexican street corn meets creamy poblano peppers in this irresistible Rajas con Crema, a classic side dish that weaves together smoky charred peppers, sweet onions, and rich dairy. Sizzling with authentic flavor, this comforting recipe invites you to savor a taste of traditional Mexican cuisine in just one delightful bite.
Ingredients
Scale
Main Ingredients:
- 6 poblano peppers
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Dairy Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) Mexican crema (or sour cream)
- ½ cup (120 milliliters / 4 fluid ounces) whole milk or heavy cream
- ½ cup (60 grams / 2 ounces) shredded queso fresco, mozzarella, or Monterey Jack cheese
Cooking Ingredients:
- 1 tablespoon vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Char poblano peppers over an open flame or under a broiler until skin turns completely black and develops blistered patches. Immediately transfer to a sealed container to steam for approximately 10 minutes.
- Once peppers are cooled, carefully remove charred outer skin, extract seeds, and slice into elegant, uniform strips.
- Warm vegetable oil in a spacious skillet over medium temperature, introducing sliced onions and allowing them to soften and develop golden edges.
- Introduce minced garlic to the caramelizing onions, stirring briefly to release aromatic qualities without burning.
- Gently incorporate poblano strips into the onion mixture, enabling ingredients to intermingle and develop complex flavors.
- Reduce skillet temperature and pour Mexican crema and milk, creating a silky, luxurious sauce that envelops the vegetables.
- Sprinkle shredded cheese into the simmering mixture, stirring continuously until completely melted and integrated.
- Season the rajas con crema with salt and pepper, tasting and adjusting seasoning to achieve perfect balance.
- Transfer to a serving dish, garnishing with additional queso fresco for enhanced texture and visual appeal. Accompany with warm tortillas or fluffy rice.
Notes
- Char peppers carefully to develop a deep, smoky flavor without burning them completely.
- Use fresh poblano peppers for the most vibrant taste and authentic texture.
- Wear gloves when handling roasted peppers to prevent skin irritation from potential capsaicin.
- Pat roasted peppers dry after peeling to ensure crisp edges and better sauce absorption.
- Select full-fat Mexican crema for a richer, more luxurious sauce consistency.
- Control heat level by removing pepper seeds for a milder version or keeping them for extra spice.
- Experiment with different cheese combinations like manchego or queso blanco for unique flavor profiles.
- Make this dish vegetarian-friendly by using plant-based cream and cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg