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What are Rajas?
Rajas, aka “rajas poblanas” or “rajas con crema”, is a dish of roasted poblano peppers that are peeled and sliced into strips, then simmered in a homemade sauce made with Mexican crema, shredded Mexican cheeses, and plenty of spices. Literally translated from Spanish, “Rajas Poblanas” means “poblano strips”, but it is the name of a traditional Mexican recipe that you’re going to love. There are different ways to make them, with slight variations from cook to cook. This is how I like to make my rajas con crema recipe. Let’s talk about how to make rajas con crema! Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information below on how to roast poblano peppers. Cool and set the peppers into a plastic bag or plastic wrap to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming. Peel the charred skin from the roasted poblano peppers and remove the seeds and stems. Slice them into strips about ¾ inch thick. Garlic and Corn. Add the garlic and corn. Cook for 1 minute, stirring a bit. Poblano Strips. Add the poblano pepper strips and cook another minute, stirring. Stir in the melty cheese a bit at a time, constantly stirring, until it melts through. Serve! I like to serve my roasted poblano rajas on warmed corn tortillas for rajas tacos, but you can just eat them right out of the pan, ala rajas con queso, or maybe over rice. Very delicious! Use Melty Cheeses. It is best to use a melty Mexican cheese, like Mexican manchego, but monterey jack will do, as will white cheddar, or even a good pepper jack. You can easily add in other ingredients to turn it into a hardier meal. Consider adding shredded chicken for “Rajas con Pollo”, or cooked diced potatoes for “Rajas con Papas”. It also makes a great side dish. You can also freeze them for 3 months or longer. NOTE: This post was updated on 12/29/23 to include new information and photos. It was originally published on 9/7/18.
