Rajas con crema is a creamy, vegetarian Mexican side dish that’s naturally gluten free and ready in about 20 minutes with just a few ingredients.

Rajas con Crema Recipe — Quick, Creamy, and Vegetarian

Rajas con crema is a classic Mexican side that showcases roasted poblano peppers sliced into strips and combined with sweet onions and Mexican crema for a rich, silky finish. It’s an ideal accompaniment for mains like chicken mole or grilled meats, but it also pairs beautifully with tacos, rice, or simply warm tortillas. This version focuses on simplicity: minimal ingredients, straightforward technique, and maximum flavor.

Why You’ll Love This Rajas con Crema

This recipe is:

Vegetarian and naturally gluten free
Ready in about 20 minutes with a short hands-on time
Made with pantry-friendly ingredients—poblano peppers, onions, olive oil, and crema
Versatile—serve as a side, a taco topping, or a filling for quesadillas

Ingredients

3 large poblano peppers
2 red onions, thinly sliced
3 tablespoons olive oil
1/3 cup crema mexicana (or sour cream mixed with a splash of milk for a similar texture)

Instructions

Follow these simple steps to make perfect rajas con crema:

Roast the poblanos: Place the peppers on a hot grill, over a gas burner, or on a baking sheet under the oven broiler. Roast, turning occasionally, until the skins are evenly blistered and charred. This usually takes 8–12 minutes depending on heat source.
Steam and peel: Transfer the blistered peppers to a bowl and cover tightly with plastic wrap or a lid to steam for about 10 minutes. This loosens the skin and makes peeling easier. Once cooled slightly, peel off the charred skin, remove the seeds and stems, and slice the peppers into thin strips.
Sauté the onions: Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the sliced red onions and cook, stirring occasionally, until they soften and begin to caramelize, about 5 minutes.
Add the rajas: Add the sliced poblano strips to the pan with the onions and cook together for 2–3 minutes to meld flavors.
Finish with crema: Reduce the heat to low and stir in the crema mexicana. Cook gently for another 3–5 minutes until the crema is warmed through and coats the peppers and onions. Taste and adjust seasoning with salt and freshly ground black pepper if desired.
Serve: Transfer to a warm serving dish and serve immediately alongside your main course or as a topping for tacos and quesadillas.

Tips and Variations

For a slightly smoky flavor without a grill, char poblano peppers directly over a gas burner or use the oven broiler. Turning frequently helps achieve even charring.
If you can’t find crema mexicana, use full-fat sour cream thinned with a tablespoon or two of milk or half-and-half. Greek yogurt can work but will be tangier.
For extra richness, finish with a small knob of butter or a drizzle of good olive oil before serving.
Add a squeeze of fresh lime juice or a sprinkle of chopped cilantro just before serving for brightness.
To make this dish slightly spicier, leave some seeds in the peppers or add a diced jalapeño when sautéing the onions.

Serving Suggestions

Rajas con crema is traditionally served as a side to many Mexican entrees. Try it with chicken mole, grilled steak, or roasted vegetables. It also works well as a filling for quesadillas, a topping for tostadas, or mixed into warm rice for a quick, flavorful side dish.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat so the crema doesn’t separate; add a splash of milk if it appears too thick. This dish can also be frozen, but note that the texture of the crema may change after thawing—stir well and reheat slowly.

This simple, creamy rajas con crema delivers authentic flavor with minimal fuss. Whether you’re planning a weeknight dinner or a festive meal, it’s an easy way to add a classic Mexican touch to your table.