Rajas con crema is one of those Mexican dishes you’ll find at every family taquiza: roasted poblano strips sautéed with onion and smothered in a creamy sauce. It’s comforting, ready in 20 minutes, and works as a main dish, taco filling, or even a dip with chips.
This version uses a cashew-based crema that’s just as silky as traditional Mexican crema. It’s lighter, dairy-free, and honestly tastes incredible. Even if you’re not vegan, you’ll love it.
What are rajas con crema?
Rajas con crema is a classic Mexican home-cooked dish. Poblano peppers are deveined, cut into strips (rajas), and sautéed with sliced white onion. Then you add Mexican crema and let it thicken. Some families add grated cheese; we keep it simple.
How to make rajas con crema
Five steps and you have one of my favorite dishes ready to serve.
- Prep the peppers. Wash the poblanos, cut the stems, slice lengthwise, and remove seeds and veins. Cut into thin strips.
- Slice the onion into thin half-moons.
- Sauté the rajas. Heat oil in a skillet over medium-high heat. Add the poblano strips and onion with a pinch of salt. Cook 8-10 minutes until soft and lightly golden.
- Make the crema. Meanwhile, blend the cashews with water, vinegar, lemon juice, and salt until smooth and creamy. You can also use tofu-based Mexican crema.
- Combine. Pour the crema into the skillet a little at a time. Lower the heat to medium and cook 3-5 minutes until it thickens. Season to taste.
💡 What is a chile poblano?
Poblano peppers are large, heart-shaped, dark green chiles with thick walls, perfect for stuffing. They’re mild (less spicy than jalapeños) and are the base for chiles rellenos, creamy poblano soups, and the traditional chiles en nogada.
They’re usually roasted and peeled before using, but in my recipes I don’t peel them. That thin charred skin has incredible flavor. When dried, poblanos become ancho chiles.
How to serve rajas con crema
- In tacos. With a fresh corn tortilla — the most classic way.
- At a taquiza. In Mexico, parties often feature a taquiza: a buffet of stews in clay pots with freshly made tortillas. Rajas go right alongside picadillo, tinga, mole, and mushrooms.
- Over rice. With white rice and beans for a complete meal.
- In quesadillas or sopes. As a filling, they’re incredible.
- In burritos. With rice, beans, and a little salsa.
- As a dip. With corn chips or pita chips — perfect as an appetizer.
Tips
- Add cheese. Stir in shredded mozzarella or any melty cheese at the end.
- Add more veggies. Corn kernels, diced zucchini, or sliced mushrooms all work great.
- Make it spicier. Add a sliced jalapeño or serrano pepper along with the rajas.
- Use frozen poblanos. Frozen sliced poblanos work perfectly if you can’t find fresh ones.
- Storage. Refrigerator: 3 days in a sealed container. Freezer: up to 3 months. Adjust seasoning when reheating.
Rajas con Crema
Ingredients
- 4 poblano peppers medium to large
- 2 medium white, onions sliced
- 1 tablespoon oil
Vegan cashew cream
- 3/4 cup cashews soaked 2 hours or 15 min in boiling water
- 1 cup water
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Wash the poblano peppers, cut the stem, and slice lengthwise. Remove seeds and veins. Cut into thin strips.
- Slice the onions into thin half-moons.
- Heat oil in a skillet over medium-high heat. Add the poblano strips and onion with a pinch of salt. Cook 8-10 minutes until soft and lightly golden.
- Meanwhile, blend the drained cashews with water, vinegar, lemon juice, and salt until smooth and creamy.
- Lower the heat to medium. Pour the crema into the skillet a little at a time, stirring. Cook 3-5 minutes until it thickens. Season to taste.
Notes
- Cashews need to be soaked at least 2 hours in cold water (or 15 minutes in boiling water) for a smooth crema.
- If you have leftover crema, store it in a jar in the fridge for up to 5 days.
- Leftovers keep in the fridge 3 days or freeze up to 3 months. Adjust seasoning when reheating.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.