Rajas Poblanas (Poblano Strips) Recipe - Allrecipes.com
Rajas Poblanas (Poblano Strips) Recipe
  • READY IN 50 mins

Rajas Poblanas (Poblano Strips)

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  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.
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Footnotes

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

Most Helpful Positive Review
Mar 11, 2010

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 were delish! I felt so proud of myself. Serve with a side of beans and warm torillas for a full dinner. Provecho!

 
Most Helpful Critical Review
Mar 17, 2010

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 the cream cheese. As for a dip, one star is too much.

 
Dec 20, 2010

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.

 
Mar 11, 2010

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

 
Mar 01, 2011

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 explore. Last weekend, I ate tamales de rajas. I loved this and this made me think. Although, I didn't want to attempt tamales, I wanted to incorporate rajas into my cooking. I found this recipe and to make empanadas. I used the same basic recipe without adding corn. I made the empandada dough added a chuck of Queso Fresco and the rajas to the center and processed with traditional emapanadas. My husband loved this. Thank you for sharing this recipe with us. Because of this recipe, my husband will be taking this to his co-workers tomorrow to "show off" my cooking skills. AR is my secret - you make me look good. Thanks

 
Oct 11, 2010

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!!! We just finished eating, and I already have requests for it again. My husband raved about it, something he almost never does, even about his favorite dishes. This dish is not too hot, something I appreciated. The corn balances the flavor of the peppers very nicely, and the sauce really cools down the hotness of the peppers. I *almost* made this exact to the recipe...there were a couple slight changes. First, I couldn't find Mexican crema, so I made my own (1 part sour cream to 4 parts light cream). Also, I only used about half the called for amount of cream cheese. It was perfect. I think (for us) the full amount would have been too much. We served this as a topping over chicken breasts that were salted, peppered, and cooked in a skillet, in butter and garlic. Delicious!!!

 
Aug 12, 2010

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) it hit me to add some chicken and made some enchiladas! I also added some jalapenos for some heat (Poblanos don't have "heat") and some SW seasoning. I made a simple cream sauce (using the Poblanos, chopped) topped it with some cheese and it was FANTASTIC!! Great for something different! Thank you for the recipe!!

 
Sep 07, 2011

Good solid Mexican dish, reminiscent of rajas tamales.

 

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Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 595 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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