Rajas Con Crema (Creamy Poblano & Chicken)


Rajas Con Crema (Creamy Poblano & Chicken)

Course Main Course, Main Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • large deep skillet w/lid
  • cutting board & sharp knife
  • measuring spoons
  • spatula


  • 5 poblanos, roasted & cut into strips see my roasting poblano recipe by using my search box above
  • 4 TBS butter
  • 2 medium yellow onions, cut into strips
  • 1 1/2 tsp minced garlic
  • 1 (14oz) can kernel corn, drained
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 4 oz cream cheese, cut into 4 pieces
  • 16 oz jar mexican crema (table cream) or substitute sour cream
  • 1 cup oaxaco cheese shredded (or substitute swiss or monterey jack)
  • 2 cups cooked & diced chicken (rotisserie is a good choice)


  • Prep 5 roasted poblanos ahead of time. Search for my recipe on roasting poblanos. Cut roasted & prepped peppers into strips.
  • In a large skillet over medium high heat melt butter. Add in onions and cook until softened. Stir in garlic and cook for 1 minute. Add in roasted poblanos, cooked chicken, corn, salt, black pepper, ground cumin, and chili powder. Stir for 2 minutes.
  • Turn down heat to medium low. Stir in cream cheese & mexican crema. Taste for seasonings. Simmer for 5 minutes. Turn off heat. Add in shredded cheese. Stir until melted. Serve in warm tortillas or with tortilla chips.

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