Rajas de Poblano With Onion, Cream, and Corn

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former writer and recipe developer with more than 10 years of experience in Mexican cuisine.
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Updated on 07/10/21
Rajas with poblanos and onion recipe

The Spruce / Nita West

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings

Calling rajas a versatile dish might be an understatement; these strips of chilies and onion in cream become a main dish as a filling for tacos, make a flavorful side dish for grilled meats, work as a mix-in ingredient for scrambled eggs and the like, and, when used sparingly, serve as a condiment.

Relatively mild poblano chilies make the perfect choice for a dish like this, in which the flavor of the peppers becomes more important than their spiciness. Make a double batch because you will find many ways to enjoy rajas once you have them on hand.

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Ingredients

  • 2 pounds poblano peppers

  • 2 teaspoons olive oil

  • 1 large white onion, cut in half, then cut into 1/4-inch thick slices

  • 1/3 cup heavy cream

  • 1/2 cup cooked corn kernels

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rajas with onions
    The Spruce / Nita West

  2. Roast the peppers, either under a broiler on high or over an open flame (this can be done on a grill or over a stovetop gas burner), until the skin blisters on all sides, about 10 to 15 minutes.

    Roast peppers
    The Spruce / Nita West

  3. Let them “sweat” in a plastic bag for another 15 minutes.

    Let them sweat
    The Spruce / Nita West

  4. Then peel them, remove the seeds and stems, and cut the flesh into 1/2-inch strips.

    Remove seeds
    The Spruce / Nita West

  5. Heat a large, heavy pan (cast iron, preferably) over medium-high heat and drizzle in the oil. When the oil begins to shimmer, add the onions. Cook, stirring occasionally​ until the onions turn translucent and begin to brown on the edges, or for approximately 10 minutes. Reduce the heat to low.

    Heat onions
    The Spruce / Nita West

  6. Add the peppers to the onions.

    Add peppers
    The Spruce / Nita West

  7. Stir in the cream, salt, and pepper and cook everything over low heat for 3 to 5 minutes or until the cream heats through.

    Stir
    The Spruce / Nita West

  8. Add the cooked corn, stir, then serve and enjoy!

    Add corn
    The Spruce / Nita West

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • Wrap a spoonful of rajas in a hot corn tortilla to eat like a taco.
  • Spread rajas on a fried or baked corn tortilla for an instant (and delicious) tostada.
  • Serve rajas as a side dish to grilled steak, chicken, or pork chops.
  • Chop up some leftover rajas to mix into scrambled eggs or macaroni and cheese.
  • Add Mexican flavor to a hamburger, hot dog, or grilled cheese sandwich with a spoonful of richly flavorful rajas.

Recipe Variations

  • Use sour cream instead of heavy cream, or half-and-half for a lighter version.
  • Make heartier rajas with the addition of cooked chicken, either shredded or cubed.
  • Cook and cube some potatoes to add to the rajas. (Plan to use more cream, as potatoes absorb quite a bit.)
  • Add some crumbled white cheese (such as queso fresco). Stir the cheese into the rajas when they finish cooking, or sprinkle some on individual servings.
Nutrition Facts (per serving)
110 Calories
7g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 110
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 185mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 123mg 617%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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