Rajas con Crema (Roasted Poblano Peppers in Cream Sauce)

These rajas con crema, roasted poblano pepper strips cooked with onions and Mexican crema, make a great dip. They are also good wrapped in a tortilla or as a side dish to your meal.

Prep Time:

10 mins

Cook Time:

15 mins

Cool Time:

5 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

• 4 large poblano peppers
• 2 tablespoons butter 
• 1 onion, sliced 
• 2 large cloves garlic, minced
• 3/4 cup Mexican crema
• 1 teaspoon salt, or to taste
• 1 teaspoon chicken bouillon granules, such as Knorr®
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded Oaxaca cheese

Local Offers

the dalles, OR 97058

Change

Featured Products

Private Selection™ Salted French Butter

Extra rich & creamy churned in the purest French tradition

ORDER NOW

Medium Yellow Onions

Great for roasting, caramelizing, grilling, and more

ORDER NOW

Buy all 9 ingredients from this recipe for $0.00

Add to

cart

Advertisement

Directions

1. Place poblano chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 5-6 minutes. Peel off charred skins, remove seeds, and slice chiles into strips. Set aside.
2. Melt butter in a large skillet. Add onions and cook until soft and translucent, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add poblano peppers, Mexican crema, salt, chicken bouillon, and pepper; cook and stir until combined. Turn off heat, add cheese, and stir until melted.