Roasted Poblano Strips with Rich Mexican Crema

Today is my Momma’s 69th birthday so I decided to whip her up some rajas con crema. I’m in Mexico City and she’s in Chicago, so she won’t actually get to eat them but it’s the thought that counts right? In all seriousness, my mother looooooves this dish so it always reminds me of her. The times I’ve made it back home in Chicago she’s cleaned the dish. So here’s to my Mom, the woman who instilled in me my passion for food and cooking. I love you lots and am wishing you a very happy birthday.

Rajas con crema is classic. It’s one of those dishes that everyone seems to know how to make and that everyone loves. It’s comfort food -delicious roasted poblano peppers bathed in rich Mexican crema. Here in Mexico City this dish is eaten in tacos and quesadillas in street stands and also prepared in homes.

Serves 2 to 3





  • 6 poblano peppers
  • 1 cup of cooked corn
  • 1 large white finely sliced
  • 2 cloves of roasted garlic
  • 1 cup of Mexican crema
  • ¼ cup of whole milk (optional)
  • oil

Roast the chilies over the open flame on the stovetop or in a broiler. It’s important to turn them over regularly so that the roast evenly. When they’re done they should be completely blackened. Put the roasted peppers into a plastic bag, tie closed and let sit for between 10 and 15 minutes. Remove the peppers from the bag. I scrape off the blackened skins with a knife, remove the stem and seeds and rinse under cold water. (According to my boyfriend, who’s Mexican, he’s NEVER seen anyone clean poblano peppers like I do. He removes the skin, stems and seeds with his hands inside the plastic bag and then rinses them off.)

Cut the poblanos into strips, I like thinner strips but it’s really a matter of preference.

In a medium sized pan sauté the onions until browned. Add the garlic, poblano strips, corn and Mexican crema and milk (again this is optional, I use it to thin out the super thick crema that I get in Mexico).

Serve with hot tortillas.

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