Grilled
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Silky smooth, cheese, creamy and full of tender Poblanos, Rajas with cream It is the perfect outline to combine with so many delicious foods and we love it with scotted pork chops or smoked chicken accommodation! It is an easy dish to prepare and if you love large, daring and brazen flavors of carbonized Poblanos, then this dish is for you!

Up in high pan filled with creamy cheese peppers in sauce on a rustic table with pork ribs.

We adore Poblano peppers, and this is one of our favorite recipes of Pepe Poblano, right next to our Poblano smoked peppers of Encilada. We love they are great, fleshy and spicy, but not too spicy. They are the perfect choice for Rajas with cream because they instill the creamy sauce with a smoked, grilled and spicy flavor.

Eat this to the spoon, serve as a side or take some hot corn tortillas to collect it – it is so versatile.

And you can cook this dish right on the grill as you make the rest of your grilled party. Take a cast iron pan and let’s cook!

What is Rajas with cream?

Rajas with cream or sliced ​​peppers in a rich cream of cream, it is a very popular Mexican dish and a delicious side dish. It is creamy, sweet and coarse at the same time, similar to our roasted poblan cream with fire. The sauce is flavored with garlic, onion and chilli pepper and takes on the light and smoky flavor of the roasted Poblano peppers.

It is also a little spicy, but the cream keeps the spices under control so that you can eat everything.

Rajas with cream receipt ingredients

  • Peppers of Poblano – Fresh, not frozen.
  • Fatty bacon or butter – Salty or non -salty is fine.
  • Red pepper – Yellow or orange is also fine.
  • Onion – Yellow or white.
  • Garlic – Fresh is the best!
  • Cream – You can buy Mexican cream or create yours.
  • Half and a half cream -O go super indulgent with heavy all -fat cream.
  • Chopped Oaxaca cheese – Available in Latin markets and large grocery stores. Use Monterey Jack cheese if you can’t find Oaxaca cheese.
  • Chicken broth -purchase of low or non-sodium shops is fine.

How to do Rajas de Crema

  1. Fire On the grid or open flame of a gas stove on the stove and charred the chillies. You want bishop and burn the skin. Turn them often, so they are evenly bladder.
  2. Put The Poblanos in a bowl and cover with a plastic wrapping for steam to cook them. This will help to loosen the skin.

3. Peel Out of charred skin and discard it. Cut the Poblanos and remove the seeds and the stem.

4. Slice Poblanos in long and thin stripes about ¼ inch wide.

5. Heat A large cast iron pan on the grill or on the hob.

6. Brown The red pepper and onions in the butter. Connect with salt and pepper, then add the Poblanos and the sliced ​​garlic.

7. Turn off the heat, mix The cream and cream and put it on low heat.

8. Add The cheese a little at a time to the Rajas mixture, mixing well to mix it. If the cream sauce becomes too dense, use a little chicken broth to thin it. Book some grated cheese to garnish the upper part of the dish.

Tips for recipes of carnivorous experts as a girl

  • Do you like Spicier? Add a little chopped jalapeno When you jump the onions.
  • Make the Poblanos in advance – The roasted peppers will keep in the refrigerator for a day or two in an airtight container.
  • Can’t find cream? Create your mixing equal parts of sour cream and heavy cream. Add a pinch of salt and a little fresh lime juice.
  • No orxaca cheese? You can use any delicate Miling cheese. Monterey Jack, Chehuahua Cheese or Mexican Manchego Cheese.
Pork ribs on plates with Rajas with cream on the side and in a large pan to serve. Pork ribs on plates with Rajas with cream on the side and in a large pan to serve.

What to serve with Raja with cream

We love this easy Rajas recipe with grilled cream cream! The thick cut pork ribs, pork fillet, smoked ribs, grilled beating steaks and even simple smoky chicken neighborhoods are much better with this outline of peppers imperceptible to them! Do you want to bring your “Cheesesteak” to a completely new level? Serve a thin cut hot grid on this!

You can also collect this creamy and sweet dish with Tortilla chips, eat it in soft and warm tortillas or spoon on Nachos. Serve it with your favorite corn bread – Delicious!

Instead of serving it as a side, mix chicken or cooked chopped pork and fresh or frozen corn beans to make it an impertinent and abundant meal.

Chile en rajas with this (sliced ​​chillies with cheese) is versatile. Try it with a variety of your favorite dishes south of the edge!

Memorizes and warming Rajas en cream

This Rajas recipe with cream tends to become more spicy while finding, thanks to the roasted Poblano peppers, so wait for all leftovers to be more spicy. You can keep the leftovers in the refrigerator in an airtight container for 3-4 days, but because of the dairy in this recipe, it will not be locking well.

To heat:

  1. Preheat a large pan on the medium -heat hob.
  2. Add your remaining Rajas cream and warms until it is hot.

Other recipes of Pepe Poblano

With some simple ingredients, you can mount the Mexican outline easy in no time. Perfect for when you want an authentic Mexican cuisine or impressing your guests for a special occasion.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

Roast, red peppers and onions pools swim in a creamy cheese sauce constitute this simple Rajas recipe with cream. Serve it as a side dish for a variety of meals and combine it with grilled or burned meats to keep things with the tons of rich flavors.

Prevent the screen from going to sleep

Steam

  • Remove the Poblanos from the heat and put under a tinged bowl, trapping the fire.

  • Leave the pepper steam, intact for about 10 minutes.

  • Once soft, remove carbonized skin rubbing peppers with your hands.

  • Remove the stems and seeds and discard.

  • Cut the remaining peppers of Poblano roasted in thin stripes

Create the Rajas with cream

  • Preheat a pan over medium heat.

  • Add the bacon fat and whirlwind to cover the pan.

    1 tablespoon of bacon fat

  • Add the peppers and the red onions in the pan and browns until softened, from 3 to 5 minutes.

    1 chilli, 1 onion

  • Season with a pinch of salt.

    Salt

  • Add the chopped garlic, mix and cook 30 seconds more.

    3 cloves garlic

  • Add the sliced ​​roast poblanos

  • Mix to unite.

  • Remove from the heat and mix the cream and half and half.

    ½ cream cup, ½ and a half

  • Add the cheese a little at a time, mixing to melt

    6 Oz Oaxaca cheese

  • Return the pan over low heat and, while mixing, allow the mixture of cheese and cream to thicken for 1-2 minutes.

  • If the mixture becomes too dense, beat in a small chicken broth for thin.

    Chicken broth

We serve these roasted creamy cheese poblanos with grilled or low -cut pork ribs, above the grilled chicken or even with steaks.
Keep the leftovers, once cooled, in an airtight container in the refrigerator for a maximum of 3 days.
Sial in 30 seconds bursts in the microwave by mixing according to need or in a small cast iron pan over low heat. If the cream becomes too thick during heating, it splashes a little chicken broth to thin.

Service: 1G | Calories: 192Kcal | Carbohydrates: 10G | Protein: 8G | Fat: 14G | Saturated fat: 7G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Cholesterol: 23mg | Sodium: 343mg | Potassium: 248mg | Fiber: 2G | Sugar: 5G | Vitamin A: 1083Iu | Vitamin C: 107mg | Soccer: 65mg | Iron: 1mg

Course: Side

Kitchen: Keto, Latin, Mexican

Frequent questions about the recipe

What kind of kilis do you use in Rajas with cream?

Grilled Poblanos are the most common chili pepper for this dish. They are fleshy and have an excellent level of spices so that they can be a spoonful of this dish and you don’t have to worry that it is too spicy.
Sometimes Anaheim’s peppers are also used and, if you don’t like spice, they use green peppers.

How spicy Poblanos on the Scoville scale?

They have 1,000-2,000 boville units, which means that they have a slight calcium but nowhere close to Jalapeño levels.

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