Rajas Poblanas (Roasted poblano strips in cream sauce)
Here is an excellent side dish to go with any Puerto Rican or Latin dish!
Things to know:
What is rajas poblanas in english?
Rajas poblanas, or rajas con crema, is a Mexican dish of roasted poblano peppers sliced into “rajas”, or strips, served in a creamy cheese sauce, so easy to make! They are hugely flavorful and sure to be your new favorite.
How spicy are rajas poblanas?
‘Rajas’ means slices, so this dish is mainly made of slices of Poblano peppers. Poblano peppers or Chiles Poblanos, are quite mild in heat, but full of flavour, with the occasional hot one thrown in the mix.
What is the heat level of a poblano pepper?
Poblano peppers have a mild heat level, typically ranging from 1,000 to 2,000 Scoville Heat Units (SHU), making them spicier than bell peppers but much milder than jalapeños, offering an earthy, slightly sweet flavor that’s great for roasting, stuffing (like in chiles rellenos), or sauces, though heat can vary slightly by growing conditions.
What pepper is closest to poblano?
The Anaheim pepper is the closest substitute for a poblano, offering similar mild heat (1,000–2,000 SHU), thick walls for stuffing, and an earthy flavor, while the Cubanelle pepper is a good mild, sweet alternative if you want less heat, and the dried Ancho (dried poblano) or smoky Pasilla are great for deep flavor in sauces.
Do poblanos taste like bell peppers?
Poblano peppers are similar to green bell peppers in that they are mild and have a vegetal base, but poblanos have a richer, earthier, slightly smoky flavor and offer a hint of heat (1,000-2,000 SHU), unlike the one-dimensional sweetness of bell peppers. While a green bell pepper is bright and sometimes bitter, a poblano provides more complexity, depth, and a subtle chili warmth, making it a more flavorful upgrade, especially when roasted.
Ingredients:
4 large poblano peppers (we use red bell peppers)
2 T vegetable oil (or use butter)
½ yellow onion sliced
3 cloves garlic minced
1 cup corn kernels
½ cup Mexican crema (or use sour cream or heavy cream, or chicken broth)
5 ounces melty Mexican style cheese shredded (about 2 cups – I used Mexican manchego)
1 t chili powder (optional – I used ancho powder, though paprika is good)
½ t Mexican oregano
Salt and pepper to taste I used a few light grinds
1. Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes.
2. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
3. Peel the charred skin from the roasted poblano peppers, then remove the stems and seeds. Slice the poblanos into strips about ¾ inch thick.
4. Heat the oil in a large pan to medium heat. Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
5. Add the garlic and corn. Cook for 1 minute, stirring a bit.
6. Add the poblano pepper strips and cook another minute, stirring.
7. Swirl in the crema and seasonings and stir to incorporate.
8. Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
9. Serve! These are great on warmed tortillas. ENJOY!
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