You’re going to love this authentically traditional vegetarian Mexican recipe. Rajas con crema or roasted poblanos in cream sauce is a scrumptious and versatile dish. Check out the recipe for both a vegetarian and vegan option!
Rajas con Crema
When you picture authentic Mexican food you may think there’s not a whole lot of traditionally vegetarian or vegan options. But that’s actually not true, in Pre-Hispanic times meat meatless meals were quite the norm. Even after their arrive there continues to be lots of vegetarian and vegan options.
Rajas con crema or fire roasted poblano peppers in cream sauce is one of those.
This dish is traditionally made by roasting whole poblano peppers over an open flame. They’re allow to sit, or sweat, before peeling away the thick skin then seeded and sliced into strips. These “strips” are called rajas or rajas poblanas.
The rajas are cooked with onion, corn, seasoning and Mexican crema. Some people also like to add some shredded cheese to make them even more decadent.
This is a super delectable dish, that really has minimal effort. Fire roasting the poblanos will take the longest but you can do that ahead of time, if desired.
Traditionally this dish is just the previously mentioned ingredients. But some variations exist.
For example some meat eaters will add chicken to make rajas con pollo. For a vegetarian take on this you can use chick’n strips or homemade seitan chicken, if desired.
Others variations or to give the dish a little more protein, sometimes I add sliced mushrooms.
If you don’t have access to Mexican crema you can use French crème fraiche or just regular sour cream.
Yellow or White Corn? Fresh or Frozen
Another variation, depending on where you’re located is the type of corn to use.
In Mexico we use white corn and it’s available fresh pretty much all year around. But you can use yellow corn instead, it’ll still be tasty just a little sweet.
Regardless of the color you can use fresh corn for optimal freshness. Or you can use canned or frozen for super convenience. All options taste fantastic.
I don’t always add cheese to the dish. Though it tastes amazing with it, I’m not always in a mood for all that dairy.
When I do use cheese I’ll use either Oaxaca or menonita or manchego. If you can’t find either gouda or Monterrey Jack is a good option.
I’ve seen people mix the crema with cream cheese for a very decadent dish. I’ve never tried this so I can’t tell you about the taste.
Make it Vegan Rajas con Crema
To make this dish fully vegan simply swap the crema fresca for my vegan crema. (You can find my easy recipe here.) Simple as that! If you want to make it with vegan cheese, simply find one that melts well.
Make Rajas Poblanas a Heartier Meal
I typically serve this homemade vegan refried beans and a small pile of warm corn tortillas. Sometimes I also sauté some mushrooms with the onion to give it extra protein. I’ll use either fresh shiitake or cremini mushroom, which are also known as baby bellas.
How to Serve Rajas con crema
To serve rajas poblanas you can serve as I said with some refried beans and corn tortillas. Or you can use them to fill quesadillas or make tacos with. You could also stuff gorditas with them or top some sopes with the rajas.
If you wanted you could even use them as a stuffing for burritos. Really any way you eat the rajas con crema, you’re going to love them.
How to Make Roasted Poblanos in Cream Sauce
The first step before you begin with this recipe is to prepare the poblano peppers. You do so by roasting them over an open flame. You can watch my video on that here. Or you can also just place under the broiler in your oven.
Then peel the charred skin off, deseed and slice into strips. It’s quite simple, really.
Rajas Con Crema or Roasted Poblanos in Cream Sauce (Vegan Option)
- 4 whole fire roasted poblano peppers peeled, seeded and sliced into strips
- 2 Tablespoons olive oil
- 1 small white onion halved and sliced
- 1/2 cup corn fresh, frozen or canned
- 3 cloves of garlic minced
- 1 leaf of epazote optional
- 1/2 teaspoon sea salt
- 3/4 cup Mexican crema or crème fraiche or vegan crema (more if desired)
- Fire roast the poblano peppers on the stove or place under the broiler to blacken on all sides. Place in a Ziploc bag or a bowl and cover with plastic wrap or a lid. Allow to “sweat” for 10 minutes then peel away skin, deseed and slice into strips. (You can watch the video on how to roast the poblanos here.)
- In a large pan heat the oil then add the onion and a sprinkle of sea salt and sauté until soft. Then add the corn and sauté another 4 minutes. Add the minced garlic and epazote and sauté another 2 minutes. Next add the sliced poblano peppers and mix until well combined.
- Add the crema and stir until well combined and warmed through. Next add sea salt and cook another few minutes before tasting and adjusting salt if necessary. Enjoy!
HELP US RATE THIS RECIPE
Please make sure to leave a comment and a star rating if you make the recipe, it’s a huge help for my blog. Gracias!
Poblano Pepper Recipes
See amigos, wasn’t that incredibly easy to make? I think you’re going to love this dish as much as I do. Check out below more poblano pepper recipes you can try today.
- How to Roast Poblano Peppers
- Enchiladas Verdes with Roasted Poblano Pepper & Oaxaca Cheese
- Vegetarian Chiles en Nogada (Poblano Peppers in Walnut Sauce)
- Corn and Poblano Pepper Soup with a Touch of Curry Powder
- Bean Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce
- Tacos de papa y chile poblano or Potato and Poblano Pepper Tacos
- How to Make Vegetarian Chiles Rellenos
- Easy Vegan Fajitas Recipe Video | For When You Don’t Feel Like Cooking