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Rajas Poblanas (Poblano Strips)

gema

"A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas."
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Ingredients

50 m servings 416 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
  2. Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
  3. Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Footnotes

  • Cook's Note: If the cream/cheese mixture is too thick, you can make it lighter by adding a little milk.

Nutrition Facts


Per Serving: 416 calories; 35.3 g fat; 21.5 g carbohydrates; 9 g protein; 103 mg cholesterol; 595 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...

Most helpful critical review

Followed the recipe exactly. It came out as a gwampy mess for a side dish. As a dip, fair. Didn't have much flavor. I think as a side dish, it would be very good just using the crema and not th...

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This dish was great! I followed the recipe exactly the way it is and I was so happy with the results. The corn was great in there too. It was my first time making rajas and my husband said they ...

I have an abundance of poblano peppers in my garden (a veggie we are pretty new to), so I was looking for some new ways to eat them when I came across this recipe. Our entire family LOVED it!!...

Boy, oh, boy - this was the perfect recipe. I am newly married to a Mexican and although I am of Mexican heritage, I don't know much about Latin cuisine. But to my advantage, I love to eat and...

Great. I did what I always do with my Mexican recipes, and added 1 smoked poblano in adobo, and some cilantro. Love it. Next time, I will add some pepperjack cheese and reduce the cream cheese.

I prepped this & served as dip with tostadas & it was a hit! very good.

Delicious!!! These rajas are so authentic. I had not had these in years and I had them for the first time this year when I went on vacation to Guadalajara, Mexico. These taste just like those. S...

I had purchased some Poblanos b/c they were on sale and wanted to do something different with them. I was just thinking "dip" when I made it, but after I made it (it was thicker than I expected...

This are good! But my poblanos were not spicy at all! :( If you want them spicy you might want to try adding a couple serranos when roasting the chile, didn't use the griddle just put them unde...

This was wonderful, you'll enjoy it.