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Omelette de Rajas

Name: Omelette de Rajas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 Poblano chilli; 0.25 White onion; 1 clove Garlic clove; 20 g Butter; 4 Eggs; 3 tbsp Mexican soured cream; 80 g Oaxaca cheese; Salt and pepper

30 min (15 prep + 15 cook) Easy 2 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 12 May 2026

Omelette stuffed with roasted poblano strips, soured cream and melted cheese.

About this recipe

The omelette de rajas is a perfect fusion between the French omelette technique and quintessentially Mexican flavour: strips of roasted poblano chilli with soured cream and Oaxaca cheese. The inside is creamy and soft with the fragrant rajas filling, whilst the outside remains golden and lightly crisp. It is a breakfast or light supper that combines the best of two culinary worlds: European technical precision and Mexican depth of flavour.

History & Origin

The omelette arrived in Mexico during the Empire of Maximilian of Habsburg (1864–1867), when French culinary influences were introduced into upper-class Mexican cooking. It was quickly adopted and adapted by Mexican families, who filled it with local ingredients. The rajas with soured cream filling is perhaps the most popular of all, as rajas - strips of roasted and peeled poblano chilli - are one of the most versatile ingredients in Mexican cuisine. The poblano chilli, cultivated in Puebla since pre-Hispanic times, is the great chilli of central Mexican cooking: the key ingredient in mole poblano, chiles en nogada and rajas con crema. The Oaxaca cheese, a string cheese similar to mozzarella, melts perfectly and contributes that characteristic fibrous, milky texture. Today the omelette de rajas is a staple of cafés and fondas throughout Mexico.

Estimated cost

£5.00

Total cost

£2.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

24g

Protein

10g

Carbohydrates

36g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Char the poblano chillies directly over a gas flame or under the grill, turning until the skin is completely blackened. Place in a plastic bag for 10 minutes to steam. Peel, remove the seeds and cut into 1 cm strips.
2
Sauté the onion and garlic in a knob of butter until translucent. Add the chilli strips and cook for 3 minutes. Stir in the soured cream, mix well and remove from the heat. Set the filling aside.
3
Beat 2 eggs per omelette with salt and pepper. Do not over-beat: just until combined.
4
Melt butter in a 20 cm non-stick frying pan over medium-high heat. When it foams, pour in the beaten eggs. Using a spatula, gently draw the edges towards the centre while tilting the pan so the liquid egg flows to the sides. When almost set but still glossy, add the rajas filling and cheese to the centre.
💡 The secret to a good omelette is not to overcook it: the inside should remain creamy.
5
Fold the omelette in three over the filling and slide it onto the plate. Serve immediately.