Rajas

Name: Rajas Con Queso (Poblano Cream Sauce)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 1 white onion (small and cut into strips); 2 clove garlic (minced); 1 cup half and half; 3/4 cup shredded mozzarella cheese; 2 tbs salted butter; salt (to taste); black pepper (to taste)

Rajas is a traditional Mexican dish of charred poblano peppers in a silky cream and cheese sauce. It's mild, versatile, and balances smoky roasted peppers with rich dairy for a dish that works as a side, taco filling, or rice topper.

🌍Mexican 🏷️Rajas con crema 🏷️Rajas con crema y queso 🏷️Rajas recipe

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Thriftandspice · by Carissa

Ingredients

6 poblano peppers
1 white onion (small and cut into strips)
2 clove garlic (minced)
1 cup half and half
3/4 cup shredded mozzarella cheese
2 tbs salted butter
salt (to taste)
black pepper (to taste)

8 Ingredients

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Instructions

1
Wash and dry the poblanos. Then put them on a foil lined baking sheet.
2
Put the baking sheet with the peppers under the broiler for ten minutes. Then take out the baking sheet and flip over the peppers. Return to the broiler for another 10 minutes.
3
Transfer the blackened peppers to a plastic bag to sweat for about 20 minutes.
4
Carefully peel the charred skin from the peppers.
5
One pepper at a time remove the stem. Then open the peppers and scoop out the seeds.
6
Cut the poblano peppers into strips.
7
Heat up the butter in a large skillet over medium heat.
8
Once the butter is hot add the sliced onion and season with salt and pepper.
9
Let the onion cook for about 5 minutes while stirring occasionally. Then add the minced garlic and cook for another minute.
10
Next add the strips of poblano peppers to the skillet.
11
Add the half and half and let it warm up for a minute or two.
12
Then add the shredded mozzarella cheese.
13
Stir and cook for about 5 minutes or until the cheese has melted.
14
Taste for salt and add more if needed.
15
Serve and enjoy!

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Tips & Notes

Pro tips

Char poblanos until completely blackened on all sides for easiest peeling and deepest flavor.
Don't skip the steaming step in a plastic bag—it loosens the skin and makes peeling quick and painless.
Simmer the cream sauce gently; high heat can cause it to break or separate.
Add cheese off-heat and stir until just melted to prevent clumping and stringiness.

Substitutions

Poblano peppers → Anaheim peppers (milder, larger) or pasilla peppers (deeper flavor, slightly spicier)
Half and half → Heavy cream (richer) or Mexican crema (tangier)
Mozzarella → Oaxaca, Chihuahua, or Monterey Jack cheese
Butter → Mexican crema or olive oil (note: changes creaminess slightly)

Storage & make-ahead

Store rajas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a 350°F oven covered with foil.

Common Questions

How do you roast poblano peppers?

Char poblanos directly over a gas flame, under a broiler, or on a hot cast-iron skillet until blackened on all sides. Place in a plastic bag for 5–10 minutes to steam, then peel off the charred skin under cool running water.

Can you make rajas ahead of time?

Yes. Assemble and refrigerate rajas for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in a 350°F oven covered with foil until warmed through.