Rajas con Crema are roasted poblano peppers cut into strips and sautéed with onions, garlic, and Mexican crema. They can be served as a filling for tacos, tamales, quesadillas, and more! Simple, comforting, and gluten-free!
Char the poblanos. Place poblano chiles directly over the gas flame on your stove. Char the peppers, turning occasionally until all sides are blackened. Transfer to a heatproof dish. If you don’t have a gas stove you can also char the poblanos under the broiler or on a grill.
Peel and cut the poblanos. Cover poblanos with plastic wrap and let sit until cool enough to handle. Peel the blackened skin off with your fingers. Remove the stem and seeds then slice into 1/2 inch thick slices.
Sauté onions and garlic. Heat a large frying pan over medium heat. Melt butter in the pan and then add onions. Season generously with salt and pepper and cook, stirring occasionally until golden and tender, about 5 minutes. Add the garlic and cook about a minute longer.
Add poblano strips. Stir in the strips of poblanos and season again with salt. Cook for about 3 minutes more or until heated all the way through.
Add crema. Stir in crema and let simmer gently until vegetables are well coated. Taste and season again with salt and pepper.
Serve. Enjoy rajas as a side, a filling for tacos or quesadillas, or on top of cornbread for a comforting dinner.
Keywords: Rajas con Crema