Rajas Poblanas

Rajas Poblanas, or roasted poblano peppers is a delicious, smoky dish with bits of sweet corn and savory queso fresco cooked together with half and half and sour cream. This creamy dish can be served as a side dish or as a main dish. Scoop with tortilla chips or serve wrapped up in a tortilla for a hearty meal.

20 min
Prep Time
35 min
Cook Time


  • 4 large Poblano peppers
  • 2 tablespoons Crystal unsalted butter
  • 1 cup onion, sliced
  • 3 garlic cloves, finely chopped
  • 1 cup canned yellow corn
  • ½ cup Crystal half and half
  • 2 tablespoons Crystal sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup queso fresco, cubed
  • Corn tortillas or corn chips for serving

Products used

  • Half & Half

  • Sour Cream

  • Unsalted Butter


  • Step 1

    Roast poblanos over an open flame until charred on all sides. Transfer to glass container with lid or plastic zip bag and seal. Let them steam for 15 minutes. Remove from container or bag and scrape off charred skin with a knife. Remove stem, seeds and veins and slice into strips.

  • Step 2

    Heat butter in a large skillet over medium heat. Add onion and garlic. Cook until onion softens; about 3 minutes.

  • Step 3

    Add poblano strips and corn. Cook for 10 minutes, stirring frequently.

  • Step 4

    Decrease heat to low and stir in half and half and sour cream. Season with salt and pepper, add queso fresco, cover. Simmer for 5 minutes.

  • Step 5

    Serve with tortillas or chips.

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    Recipe & Photos: Ericka Sanchez /  Nibbles & Feasts