Poblano chillies with cream (Rajas con crema)

So, what are “rajas con crema”? They are actually roasted poblano chillies with onion and corn kernels cooked in a crème fraîche. This is a very traditional Mexican dish, which is why it’s really worth a shot.

Serves 2

Ingredients: 1/2 white onion (cut into 1cm slices)

6 fresh poblano chillies (400 g)

150g corn kernels

25 g butter

1/2 tsp salt

1/2 cup crème fraîche

1/2 cup milk

1/2 cup grated mild cheddar cheese

Instructions: In a pan, roast the poblano chillies, turning them over so that all sides are well cooked (as shown below)

After all chillies are cooked, let stand in a plastic bag for about 30 mins. Next, open the chillies, skin and deseed them, cutting them into strips about 1 cm wide. (Note: charring the chillies well, until blackened, facilitates the skinning process)

In a pan, add some oil and the butter. When the butter is melted, add and start to cook the previously cut onion strips.

When the onion starts to turn golden and wilt, add the corn kernels. Cook for about 2 mins and then add the cut chillies. Cook for another 3 mins.

Now add the crème fraîche, incorporating it well with the vegetables. Add the milk slowly, mixing well.

When the milk and crème start to bubble, add the cheese.

Mix well, then add the salt and season to taste. If you feel the mixture is too dense, you can always add a little more milk.

Let stand for about 15 mins before serving.

You can serve this dish over a warmed tortilla, or as a filling for quesadillas!


4 thoughts on “Poblano chillies with cream (Rajas con crema)

  1. I LOVE rajas, and I’ve tried making them before, but found it was a time-consuming pain to peel the chillies (after roasting them and sweating them in a plastic bag). Do you not peel the poblanos before you cut them into strips and cook them up as rajas?

    • Hi Allison! Thanks for your comment. You’re absolutely right! I do peel the poblanos after sweating them in a bag (I have now edited the recipe). If you find them hard to peel, this could be facilitated by charring them a bit longer (until they are truly blackened). Although it’s time consuming, I have to say it’s really worth it! But you can always try to make the recipe without peeling the poblanos, let me know if you do!

      • Thanks! I was wondering about that… I guess I can try charring them more, though even the very charred parts are sometimes tricky to peel. But I think it would feel like cheating to make rajas without peeling the poblanos! : )

      • To facilitate the peeling, you can also “arm” yourself with gloves and a bowl of cold water, peeling and dipping the chillies in intervals. Hope it helps!

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