Roasted Poblano Peppers with Crema (Rajas con Crema)

Rajas con Crema is a beloved Mexican classic built on the deep, smoky flavor of roasted poblano peppers. Once charred and peeled, the chiles are sliced into strips and gently simmered with onions, corn, and smooth Crema Mexicana until everything comes together in a rich, velvety sauce. The mild heat of the poblanos balances beautifully with the creaminess, while Oaxaca cheese melts into soft strands for extra texture.

In Mexico, you find Rajas con Crema around the family dinner table, at parties and celebrations as well as from street vendors selling quesadillas; served as a side, tucked into warm tortillas, or spooned over rice. Add authentic Mexican flavor to your meals with Tropical products.

Ingredients

• 2 cups Tropical Crema Mexicana  
• 3 large poblano peppers 
• 1 cup fresh or frozen corn kernels, rinsed 
• ½ large white onion, thinly sliced 
• 2 garlic cloves, finely minced 
• 2 tbsp butter 
• 1 cup Tropical Oaxaca Cheese, pulled into strands 
• 1 tsp chicken bouillon powder (or 1 cube, crumbled) 
• ½ teaspoon freshly ground black pepper

Preparation

1. Roast the Poblano Peppers: Preheat the oven to 400°F. Place whole poblano peppers on a baking sheet and roast for 30–40 minutes, turning halfway through, until the skins blister and char.
2. Transfer the hot peppers to a bowl and cover tightly (or place in a sealed bag) to steam for about 15 minutes. This loosens the skin.
3. Once cool enough to handle, peel off the charred skin, remove seeds and stems, and slice into thin strips.
4. In a wide skillet over medium heat, melt the butter. Add sliced onion and cook until soft and slightly translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds, just until fragrant. Add the poblano strips and sauté briefly to combine flavors.
5. Mix in the corn, chicken bouillon, and black pepper. Stir to distribute evenly.
6. Lower heat to medium-low and pour in the Crema Mexicana. Stir gently and allow the mixture to simmer for about 5 minutes, until slightly thickened and heated through.
7. Top with Oaxaca cheese evenly. Cover the pan, turn off the heat, and let it sit for a few minutes until the cheese softens and melts into the sauce. Serve warm in tortillas, alongside rice or as a side.