Rajas Con Crema

"Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream."
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Queen uh Cuisine
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Queen uh Cuisine photo by Queen uh Cuisine
Ready In:




  • Sauté the chilies with the onions until soft, about 10 minutes.
  • Add corn and chicken base and stir.
  • Add the cream, let simmer 10 to 15 minutes.
  • Serve warm with corn tortillas.
  • Can be prepared ahead and reheated in the microwave.

Questions & Replies

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  1. varinialuvsrichard
    Wonderful recipe. I added some mostaccioli pasta and fresh mexican cream and cheese and omitted the corn. It was so delicious. I think next time I will add some shredded chicken with mozarella cheese. Two thumbs up!
  2. iris5555
    Great and easy dish. I did add the corn and loved this. Thanks.
  3. Queen uh Cuisine
    This was great CunSwim. I made this for PAC 2006. I did everything exactally except, I used non-fat sour cream. Sooo good. I kind of wish that my peppers were a little hotter so next time I may add some extra spice. Who knows..then it may be too spicy. Those peppers have a mind of thier own. Thanks again...pic's to follow. Barbara
  4. Kim D.
    Very tasty! I halved the recipe and omited the corn, using it on your Torta De Elote recipe. I really thought it was wonderful. I will definitely make it again and try in on other things, perhaps on top of grilled chicken next time! I'm so glad I chose this recipe for one of my pick-a-chef recipes! Thanks Cumswim!
  5. islandgirl77551
    Awesome! I love the flavor of the sour cream sauce! I will definitely make this recipe again.


I live in Cancun, ben here over 30 years. I will cook pretty much anything at least once. Hate the heat here! Don't believe anyone that says you get used to it!
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