Ingredients
Scale
For the Rajas:
- 6 large poblano peppers (or Anaheim/Hatch as substitutes)
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp butter
For the Cream Sauce:
- 1 cup Mexican crema (or ½ sour cream + ½ heavy cream)
- 1 cup Oaxaca cheese (or Monterey Jack, mozzarella)
- ¼ cup chicken broth (optional, for thinning)
- ½ cup fresh corn kernels (optional)
- ½ tsp dried Mexican oregano
- Salt and pepper, to taste
Instructions
-
Roast the Poblano Peppers:
- Stovetop Method: Roast peppers directly over a gas flame, turning every 2-3 minutes until evenly charred (8-10 minutes).
- Oven Method: Place peppers on a baking sheet under a 400°F oven or broiler for 20-30 minutes, flipping occasionally.
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Steam and Peel:
- Place roasted peppers in a sealed bag or covered bowl for 10-15 minutes to steam.
- Peel off charred skin, remove seeds, and slice into 1-inch strips.
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Sauté Vegetables:
- Melt butter in a large skillet over medium heat.
- Add sliced onions and cook until softened (6-8 minutes).
- Add garlic and cook for an additional 2-3 minutes.
-
Combine Ingredients:
- Add roasted poblano strips to the skillet and cook for 2-3 minutes.
- Pour in crema and sprinkle in oregano. Stir well.
- Gradually mix in cheese, stirring constantly to melt smoothly. Add chicken broth if the sauce is too thick.
-
Simmer:
- Let the mixture simmer on low heat for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
- If using corn, stir it in during the last 5 minutes.
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Serve:
- Serve hot with warm tortillas, over rice, or as a side dish with grilled meats.
Notes
- Substitutions: For a vegetarian version, replace chicken broth with vegetable stock. Vegan options include plant-based cream and cheese substitutes.
- Storage: Store in an airtight container in the fridge for up to 5 days. Reheat on low heat to preserve the creamy texture.
- Customization: Add shredded chicken or use as a filling for tacos, quesadillas, or enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course or Side Dish
- Method: Sautéing and Simmering
- Cuisine: Mexican
- Diet: Vegetarian