This rajas con crema recipe is a creamy dish using savory, roasted poblano peppers, corn, onions, and garlic – but dairy-free! It’s a true Mexican comfort recipe that is slightly spicy, creamy, healthy, and authentic. The creamy crema complements the flavor of the poblano rajas nicely and is perfect to stuff into a tortilla.
Poblano Rajas (Rajas con Crema Recipe)
This creamy, savory poblano rajas dish is a delicious, comforting staple in Mexican cuisine and one of my favorite poblano pepper recipes! Known as rajas con crema, it’s made with roasted poblano peppers, onions, corn, and a rich crema base. It’s perfect served with warm tortillas, rice, or beans—and it comes together in under 30 minutes.
As a Mexican-American registered dietitian, I love bringing traditional recipes to the table in a way that’s nourishing and accessible. This rajas con crema recipe is a flavorful, veggie-forward, and dairy-free option that celebrates authentic ingredients with a creamy twist. They’re made healthier by using extra virgin olive oil by Fresh Press Farms!
Why You’ll Love This Recipe
- Gluten-free and vegetarian/vegan
- Full of smoky, savory flavor
- Quick and easy to make
- Perfect as a taco filling, side dish, or main
- An easy way to enjoy veggies in a satisfying way
What Are Poblano Rajas?
Poblano rajas refers to strips of roasted poblano peppers that are sautéed with onions and often paired with crema, corn, and cheese. It’s a popular dish throughout Mexico, especially known for its creamy, slightly spicy flavor. This rajas con crema recipe is one of the most comforting and versatile ways to prepare poblanos.
Ingredients and Substitutions
Every ingredient in this poblano rajas recipe plays a key role in flavor and texture. Here’s what you’ll need:
- Poblano peppers – The star of the dish. Poblano peppers have a mild to medium spice and a rich, smoky flavor when roasted. Roast over an open flame or in the oven/air-fryer until charred, then peel, de-stem, and slice into strips.
- White onion – Adds sweetness and depth. Slice thinly so it caramelizes and softens into the creamy base.
- Corn kernels – For sweetness and texture. Fresh, frozen, or canned corn all work well.
- Mexican crema – This is what makes it creamy and rich. You can substitute with sour cream or make a dairy-free version using my cashew vegan sour cream recipe. I love using peach or apple cider vinegar, but lemon juice also works great!
- Vegetable broth/water– This helps thin out the crema and get it to your perfect consistency. Some sour cream is thicker than others, so you will add between ½ – 1 cup of vegetable broth, depending.
- Oil – I love using olive oil, especially Extra Virgin Olive Oil by Fresh Press Farms for sautéing the veggies.
- Salt and pepper – To season and balance the flavors.
How to Make Poblano Rajas (Rajas con Crema Recipe)
- Roast the poblanos, slice, and prep your veggies.
- Sauté the onions in oil over medium heat until soft and translucent.
- Add the corn and garlic to the pan and cook for 5-7 minutes to combine flavors.
- Stir in the Mexican crema and vegetable broth. Simmer gently until everything is heated through and creamy.
- Taste and adjust with salt and pepper as needed.
Serve warm with tortillas, over rice, or alongside beans.
Nutrition Highlights
This rajas con crema recipe is rich in:
- Vitamin C and A from poblano peppers
- Fiber from corn and onions
- Calcium from cheese and crema (or dairy-free alternatives)
- A satisfying balance of fats, carbs, and protein
How to Serve Poblano Rajas
This poblano rajas dish is incredibly versatile:
- In tacos – Add to corn tortillas with avocado or beans
- As a side dish – Pairs well with arroz rojo or homemade beans
- In quesadillas – Use as a cheesy, creamy filling
- With rice or grilled veggies for a hearty bowl
Storing and Reheating
Store leftover poblano rajas in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave. Add a splash of water or crema if needed to rehydrate the sauce.
I hope you love this classic rajas con crema recipe as much as I do! If you try this dish, tag me @healthysimpleyum on Instagram or leave a comment below!
More Authentic Mexican Recipes:
Esquites (Mexican Street Corn)
Vegan Birria Tacos (Quesabirria)
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Poblano Rajas (Rajas con Crema)
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Vegan rajas con crema is a creamy dish using savory, roasted poblano peppers, onions, and garlic. It’s a true Mexican comfort recipe that is slightly spicy, creamy, healthy, and authentic. The creamy “crema” complements the flavor of the poblano peppers nicely and is perfect to stuff into a tortilla.
Ingredients
- 6 poblano peppers
- 1 medium onion, sliced
- 1 teaspoon garlic, minced
- ¾ cup vegetable broth or water
- 3 tbsp of Fresh Press Farms Extra Virgin Olive Oil
- 2 ears of corn OR 1 can of corn kernels
- 1 cup of Crema Mexicana or your choice of Sour Cream
Instructions
Rajas:
- Roast poblano peppers on the griddle or oven until charred on all sides. If using the oven, bake at 400°F for 20 minutes and then 2-3 minutes on “broil”. If using an air fryer, roast at 390°F for 10-12 minutes.
- Immediately place the hot peppers inside a plastic bag or Tupperware and seal it tightly. Let them sweat for 10 minutes.
- Meanwhile, slice the corn kernels off the ears of corn or drain the can of corn kernels if using canned.
- Turn the pan on medium heat and add the olive oil. Once hot, add onions and cook for 2-3 minutes before adding the corn kernels and minced garlic. Add extra drizzles of olive oil if needed.
- Cook for 6-7 minutes or until the corn kernels get nice and brown. Turn the heat off.
- Once peppers cool off, peel the skins to the best of your ability. Slice into long, thin slices.
- Add sliced poblano peppers to the corn and sauté for a few minutes until everything is hot.
- Pour the crema into the pan and mix everything in until well incorporated. Add extra vegetable broth/water to thin out the sour cream to your liking.
- Serve with corn tortillas or add to quesadillas, burritos, and more!
Notes
*refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
This was delicious! I added some chipotle chilli powder and a bit of nooch! It was delicious!
So glad you tried it! What a nice touch to add a bit of chipotle 🙂