Poblano Strips "Rajas" with Cream
This is a classic recipe to have in your Mexican recipes repertoire. In my family my sister Cynthia is the one that makes the best “rajas con crema” ever, she always puts the “je ne sais quoi” (“no sé qué” in Spanish) touch.
Rajas con crema are very popular in Mexico, everybody loves this dish and if you ever host a “taquiza” at home, this is definitely a must “guisado” (dish) to have as a filling.
So come on! Get up from that sofa and start making this delicious Mexican dish, I assure you, you will love it.
Recipe for 4 peppers // Prep 20 min // Cook 15 min
- fresh poblano or green peppers, roasted, deseeded and cut into strips.
- 1 small onion julienned
- 2 cups single cream
- 50 gr of plain Philadelphia cream cheese
- 2 cups of sweet corn
- Salt and pepper to taste or half an organic chicken cube
- 2 tbsp rapeseed oil
Roast the poblano or green peppers on the stove top burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic oand let sit for around 8 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and remove the seed and stem. Then cut them into strips and set aside.
Then place the cream cheese, single cream, 6 poblano strips and 1/2 organic chicken stock cube into a blender and blend until you get a smooth consistency, set aside.
Heat a small casserole dish to medium heat, add the oil, once the oil is heated add the onion and cook until the onion looks transparent, then add the poblano or green pepper strings and the sweet corn and cook for 5 min. After, add the cream and cheese mixture and cook for 5 min, check if it is well seasoned and when the cream mixture is hot, turn the heat off.
Enjoy with your rajas con crema in tacos as a part of a “taquiza” (a taco party).
- Sometimes is very difficult to find poblano peppers in the UK, so that is why I suggest to use green peppers, but have in mind that the flavour won’t be the same.