SidesEasy

Papas con Rajas (Potatoes with Roasted Poblano Strips)

Name: Papas con Rajas (Potatoes with Roasted Poblano Strips)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 500 g Potato; 4 Poblano Chile; 1 White Onion; 200 ml Sour cream; 100 g Manchego Cheese; 2 tbsp Vegetable Oil; 1 tsp Salt; 1 pinch Black Pepper

40 min (15 prep + 25 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Potatoes with roasted poblano chile strips, cream and cheese.

About this recipe

Papas con rajas is a homely Mexican stew of cooked potatoes with roasted poblano chile strips, onion, cream and cheese. Comforting, versatile and economical.

History & Origin

Papas con rajas represent the essence of Mexican home cooking: a simple, economical and delicious dish prepared in millions of homes every day. The combination of potato, a legacy of Mesoamerican agriculture, with roasted poblano chile and cream forms a perfect trio that defines Mexican comfort food. Rajas, which are strips of roasted and peeled poblano chile, are a fundamental ingredient in Mexican gastronomy, used in tamales, quesadillas, tacos and as a side dish. When combined with cooked potatoes and cream, they create a mild, comforting stew that works as a vegetarian main course or as an accompaniment. In many Mexican homes, papas con rajas is the emergency dish: when there is no time to cook something elaborate, this stew can be prepared in under 30 minutes and satisfies the whole family. It is served with warm tortillas for making tacos, over white rice or inside tortas.

Estimated cost

$4.70

Total cost

$1.18

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

Protein

30g

Carbohydrates

15g

Fat

3.5g

Fiber

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the potatoes in salted water until tender but firm. Peel and cut into medium cubes.
2
Char the poblano chiles directly over a flame until blackened on all sides. Place in a plastic bag for 10 minutes to sweat.
3
Peel the chiles, remove the veins and seeds, and cut into rajas (long strips).
4
In a skillet with oil, sauté the sliced onion until translucent. Add the rajas and cook for 3 minutes.
5
Add the cooked potatoes and mix well. Pour in the cream and season with salt and pepper.
6
Add the grated cheese, cover and cook over low heat for 5 minutes until the cheese melts. Serve with warm tortillas.