Rajas Poblanas (Poblano Strips)

Rajas Poblanas (Poblano Strips)

10 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    50 m
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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Adjust Servings

Original recipe yields 4 servings


  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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Reviews (10)

Rate This Recipe
Delgado Fam.

Delgado Fam.

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!



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



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.

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Amount Per Serving (4 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 595 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Chorizo Stuffed Poblano Peppers


next recipe:

Poblano Chile Pepper Soup