StewsEasy

Chilli Strips in Cream

Name: Chilli Strips in Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 Poblano chilli; 1 White onion; 1 tbsp Vegetable oil; 1 cup Soured cream; 1 Garlic clove; 1 cup Sweetcorn kernels; 1 ramita Epazote; 1 to taste Black pepper; 150 g Oaxaca cheese; 1 to taste Salt

35 min (15 prep + 20 cook) Easy 4 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Roasted poblano chilli strips with sweetcorn, onion and cream.

About this recipe

Rajas con crema is a simple yet delicious dish of roasted poblano chilli strips cooked with onion, sweetcorn and cream. It is a classic Mexican side dish that also works beautifully in tacos, quesadillas or as a tamale filling. Its mild, creamy flavour is unmistakable.

History & Origin

Rajas con crema is a stew that celebrates two deeply pre-Hispanic ingredients: the chile poblano and sweetcorn, both cultivated in Mesoamerica for more than 7,000 years. The word 'raja' refers to the strips into which the chilli is cut after roasting and peeling, a technique that intensifies its smoky flavour. During the colonial era, European cream was fused with these native ingredients, creating a quintessentially mestizo dish. Epazote, an aromatic herb sacred to the Aztecs, is the finishing touch that gives it its authentic and unmistakable flavour. They are served as a side dish, in tacos, quesadillas or as a tamale filling, making it one of the most versatile and beloved dishes in everyday Mexican cooking.

Estimated cost

£5.69

Total cost

£1.43

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

360

Calories

22g

Protein

38g

Carbohydrates

14g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies directly over the gas flame, turning with tongs until the skin blisters evenly all over. Place in a bag to steam for 10 minutes.
2
Peel the chillies, removing all charred skin. Cut into strips (rajas) about 1 cm wide, discarding the seeds and veins.
💡 Wear gloves if you are sensitive to the heat of poblano chillies.
3
Slice the onion into thin half-moons and finely chop the garlic.
4
Heat the oil in a large frying pan over medium heat. Cook the onion for 4 minutes until translucent, then add the garlic and cook for 1 minute more.
5
Add the poblano strips and sweetcorn kernels. Cook over medium heat for 5 minutes, stirring occasionally.
💡 Do not overmix or the tamales will be dense rather than spongy.
6
Stir in the soured cream and the sprig of epazote. Lower the heat and cook for a further 5 minutes without letting it boil, to prevent the cream from splitting.
💡 Epazote is essential for authentic flavour; you can leave it out if unavailable, but the result will be different.
7
Add the shredded Oaxaca cheese and let it melt slightly, about 2 minutes. Adjust salt and pepper.
8
Serve hot in tacos, quesadillas or as a side dish. It also makes a wonderful tamale filling.
💡 These tamales are also lovely for breakfast with a cup of coffee.