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Roasted Poblanos in Cream Sauce (Rajas Con Crema)
Roasted Poblanos in Cream Sauce (Rajas Con Crema)
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Flame-roasted poblano chiles cooked with onions, Mexican cream, and Monterey Jack cheese. A flavorful dish known as Rajas con Crema.
Ingredients:
  • 6 fresh poblano chiles
  • 1 Tbsp butter
  • 1/2 white onion, sliced lengthwise (root to tip), 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/2 cup Mexcian crema (Mexican sour cream) or crème fraîche
  • 1/2 cup milk
  • 1/2 cup grated Monterey Jack cheese
Instructions:
  • Char the whole poblano chiles: Char the poblano peppers on a gas stove or under the broiler until blackened on all sides. Use tongs to rotate them for even charring. Aim for a slightly firm texture.
  • After blackening the chiles all over, transfer them to a glass bowl and cover with a plate to let them steam in their own heat for a few minutes.
  • Peel off the charred bits: Once the chiles have cooled, take them out of the bowl. In a sink (it can get messy), use your fingers or a damp towel to remove the blackened skin. Try not to rinse the chiles under water to preserve their flavor, but you can rinse your hands as needed.
  • After peeling off the blackened skin, gently open the chiles and remove the stems, seeds, and inner veins. Slice the chiles into 1-inch wide strips. For thinner strips, aim for about half an inch width. Choose the thickness you prefer and set aside.
  • Caramelize onions in rich butter: Melt the butter in a large cast iron skillet over medium heat. Add the onions and sauté until they turn translucent, around 3 to 4 minutes.
  • Add the poblano chiles to the onions, season with salt, and pour in the Mexican crema and milk. Stir gently to coat the chiles. Cook until the chiles are tender and the sauce is slightly reduced and bubbly.
  • Add the grated jack cheese to the hot crema sauce and stir until melted and well combined. Serve with warm corn or flour tortillas.

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