< Return to Seasonal Recipes

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)

A delicious savory traditional Mexican dish. The cream tones down the heat of the poblano peppers. Serve with warm corn or flour tortillas


4 large poblano peppers, charred and skins removed
2 tablespoons butter
½ yellow onion, cut into ½ inch slices
½ cup Mexican crema or sour cream
5 ounces melty Mexican style cheese (Oaxaca, Manchego, or Asadero), shredded (about 2 cups)
1 teaspoon chili powder
½ teaspoon Mexican oregano
salt and pepper to taste


  1. Char the poblano peppers over a stove top flame or grill, rotating often, until the skins char and blister up, about 10-15 minutes. Cool and set the peppers into a plastic bag to steam. Peel the charred skin from the peppers and slice them into strips about ¾ inch thick.
  2. Heat a large pan to medium heat and melt the butter.
  3. Add the onion and cook for about 5 minutes, until the onion strips are translucent and soften up.
  4. Add the poblano pepper strips and cook for another minute, stirring.
  5. Swirl in the crema and stir to incorporate.
  6. Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
  7. Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.