Rajas Con Crema With Chicken

If you crave a dish that brings warmth and bold flavors to your dinner table Rajas con Crema is a must. Stuffed poblano peppers with tender chicken sweet corn and three kinds of cheese are nestled in a velvety poblano and jalapeño cream sauce for that savory spicy creamy goodness Mexican food lovers dream about. While these take a little love to prep they always steal the show and taste even better the next day.

The first time I made these I spent the afternoon in the kitchen with my abuela learning her secrets. Every time the aroma hits my kitchen now it feels like family is right there with me.

Ingredients

• Poblano peppers: Large and wide ones make stuffing easier. Look for vibrant and shiny skins without wrinkles
• Jalapeño: Fresh is best. For less heat use smaller ones
• Butter: Go with unsalted if possible to control saltiness
• Onion: Choose white or yellow for a milder savory base
• Garlic: Fresh cloves give the most flavor. Select bulbs that are firm and tight
• Roma tomato: Choose ripe and slightly soft ones for better sweetness
• Corn: Fresh is best for bursty texture but thawed frozen or drained canned works
• Chicken: Rotisserie is a great shortcut. Look for juicy breast or thigh meat
• Cilantro: Pick bright green leaves and avoid any with yellowing for best taste
• Chihuahua and mozzarella cheese: Buy blocks and grate yourself for superior meltiness
• Queso fresco: Crumbly and tangy. Cotija can stand in for a saltier punch
• Mexican oregano: Earthy and aromatic. If using Italian oregano use a bit less since it is stronger
• Cumin and thyme: Freshly ground cumin packs more flavor. Use fresh or dried thyme for subtle herb notes
• Salt: Use kosher or sea salt for pure taste

For the Poblano Sauce

• Onion: White or yellow gives mellow sweetness
• Garlic: Fresh or sub a small pinch of garlic powder as a last resort
• Chicken bouillon: Knorr Mexican style for most authentic flavor
• Mexican oregano: Adds herbal depth. Skip if you must but it is worth seeking out
• Heavy whipping cream: Use for the richest sauce. Half and half works if you want to lighten it
• Milk: Whole or two percent will keep sauce rich and smooth
• Chihuahua cheese: Or any creamy melting cheese you love like Gouda or Muenster

Step-by-Step Instructions

Roast the Peppers and Jalapeño:

Lay out your poblano peppers and jalapeño on a baking sheet. Broil them close to the heat source turning occasionally until every side is blackened and blistered. This step unlocks their smoky flavor

Steam the Peppers:

Transfer the roasted peppers and jalapeño into a large plastic bag and tightly seal it. Let them steam for ten to fifteen minutes as this loosens the skins and makes peeling easy

Sauté the Aromatics:

Heat butter in a large skillet over medium heat. Add chopped onion and cook slowly for about eight minutes stirring occasionally until golden and fragrant. Stir in minced garlic and corn cooking until the corn is just tender and sweet

Mix the Filling:

Add in chopped chicken fresh cilantro Mexican oregano cumin thyme and salt. Stir to blend everything thoroughly then fold in the shredded Chihuahua mozzarella and crumbled queso fresco. Transfer the filling to a bowl and cover it to keep warm

Peel and Prepare the Peppers:

Once the peppers have steamed carefully peel away the blackened skins with clean fingers. Make a single slit down one side of each pepper leaving the rest intact. Pull out seeds gently and remove the stem from just one pepper for the sauce

Stuff the Peppers:

Open each poblano gently and fill with three to five tablespoons of the chicken-cheese filling. Do not overpack to prevent the pepper from splitting apart. Close them gently and set aside

Blend the Sauce:

To a blender add the roasted jalapeño and the stemless poblano along with onion garlic bouillon Mexican oregano. Blend until completely smooth for the silkiest sauce

Simmer and Finish the Sauce:

Pour sauce into a large skillet on medium heat. Stir in heavy cream and milk heating until steaming but not boiling. Taste for seasoning

Nestle the Peppers and Top with Cheese:

Place stuffed poblanos into the warm sauce. Gently spoon sauce over the tops to bathe them. Sprinkle more Chihuahua cheese over everything then cover and cook on low until melty and bubbling

Serve and Savor:

Transfer to a plate with a steaming scoop of fluffy rice and drizzle with extra sauce. Dig in while everything is hot gooey and comforting

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My absolute favorite part of this dish is how the corn pops in every bite against the oozy cheese. The first time I served these at a family party everyone asked for seconds and my uncle wanted the recipe by the end of the night.

Storage Tips

Once the peppers and sauce have cooled completely transfer them to airtight containers. The filled peppers keep well for up to five days in the fridge. For freezing store only the stuffed peppers not the sauce. Arrange them in a freezer safe container and freeze for up to three months. Thaw overnight in the fridge before reheating in sauce on the stove for the freshest flavor.

Ingredient Substitutions

No poblanos Use Anaheim or güero chilis for a milder heat and similar texture. Rotisserie chicken can be replaced with cooked shredded turkey or even beef. For the cheeses use any mild meltable options like Muenster Jack or Gouda if Chihuahua is not available. Swap heavy cream with half and half to lighten the sauce a bit.

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Serving Suggestions

Serve these peppers right alongside fluffy white or Mexican rice for a classic presentation. If you want a heartier meal add a scoop of seasoned black beans or a bright shredded cabbage salad with lime. Warm tortillas on the side let everyone scoop up extra sauce.

Cultural Context

Rajas con crema belongs to the celebrated tradition of chiles rellenos in Mexican cuisine often served at family parties or Sunday gatherings. Each region has its touches but the holy trinity of creamy sauce sweet roasted peppers and gooey cheese always brings people together. The method of charring peppers first is what gives the dish that true homey flavor.

Frequently Asked Questions

→ What kind of cheese is best for the filling?

Chihuahua, mozzarella, and queso fresco offer a melty, mild, and flavorful combination, but you can swap in Muenster or cheddar as needed.

→ How spicy are rajas con crema?

Poblano peppers are typically mild, but jalapeños add noticeable heat. Adjust the amount to control spice levels to your preference.

→ Can I make these ahead of time?

Absolutely, you can roast and stuff the peppers in advance, then store them in the fridge or freezer until ready to add the sauce and serve.

→ What is the best side to serve with these stuffed peppers?

Fluffy white rice is classic, but you could also serve with warm tortillas, refried beans, or a simple green salad.

→ What are some protein variations for the filling?

You can use shredded beef, turkey, or even ground meat in place of chicken for easy variations.

→ Can I use different peppers besides poblanos?

Anaheim or güero chilis are great alternatives if you'd like a slight twist or can't find poblanos.