Delicious Rajas Con Crema | Roasted Poblanos in Cream Sauce

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 or Poblanos cooked in Cream Sauce

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.

Rajas con crema ingredients

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.

Mexican roasted poblano peppers in cream sauce


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.

Mexican white corn

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.

Cheese Types

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.

Rajas con Crema

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.

How to Make Rajas con Crema

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 Eat Mexican Roasted Poblano Peppers

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.

Roasted poblano peppers cut into strips

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.

How to Make Rajas Poblanas
Rajas con Crema or Poblanos cooked in Cream Sauce

Rajas Con Crema or Roasted Poblanos in Cream Sauce (Vegan Option)

Nancy Lopez-McHugh &
Rajas con crema is a classic Mexican dish made with fire roasted poblano peppers sliced into strips then cooked with onion, corn and Mexican crema. This is a traditionally vegetarian dish, my recipe includes a vegan option.
5 from 1 vote
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Prep Time 25 mins
Cook Time 10 mins
Course dinner, lunch, Main Course, Main Dish
Cuisine Lacto-Vegetarian, Mexican, vegetarian
Servings 2 people
Calories 340 kcal


  • 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.
    How to Make Rajas Poblanas
  • 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!



To make this recipe vegan simple swap the dairy crema and use a plant-based sour cream. I have a recipe for the crema, you can find it
– The video tutorial for roasting the poblanos is here
– The video recipe for my vegan refried beans is here


Calories: 340kcalCarbohydrates: 19gProtein: 5gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 47mgSodium: 950mgPotassium: 160mgFiber: 2gSugar: 6gVitamin A: 508IUVitamin C: 8mgCalcium: 161mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicamademeatless!


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!

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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.

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  1. 5 stars
    Yum! I never know what to make with these peppers other than the stuffed ones. I will tell you how I like it

  2. I had some leftover peppers and didn’t know what to make with them but now this is a new family favourite serve with a side of mexican rice, I totally I love corn and peppers!

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