Recipe by 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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Mexican crema, crema fresca
1 (8 ounce) package
cream cheese, softened
chicken bouillon granules
onions, thickly sliced
drained canned corn kernels
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!
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.
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 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!!!
I prepped this & served as dip with tostadas & it was a hit! very good.
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
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. Sooo good!! I look forward to making them and can hardly wait until I do.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rajas Poblanas (Poblano Strips)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 317
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