Rajas Con Crema Chicken Poblano (Printer-Friendly)
Roasted poblanos filled with cheesy chicken, corn, and a creamy mild-spicy sauce—authentic Mexican comfort.
# What You’ll Need to Cook:
→ For the Stuffed Peppers
01 -
6 large poblano peppers
02 -
1 fresh jalapeño pepper
03 -
30 g unsalted butter
04 -
1 medium white onion, diced
05 -
2 cloves garlic, minced
06 -
1 Roma tomato, diced
07 -
160 g sweet corn kernels, fresh or thawed if frozen, drained if canned
08 -
250 g cooked shredded chicken
09 -
15 g fresh cilantro, finely chopped
10 -
60 g Chihuahua cheese, grated
11 -
60 g mozzarella cheese, grated
12 -
40 g queso fresco, crumbled
13 -
1 tsp Mexican oregano
14 -
0.5 tsp ground cumin
15 -
0.5 tsp dried thyme
16 -
1 tsp kosher salt
→ For the Poblano Cream Sauce
17 -
0.5 medium white onion, diced
18 -
1 clove garlic, minced
19 -
1 tsp chicken bouillon powder
20 -
0.5 tsp Mexican oregano
21 -
100 ml heavy whipping cream
22 -
100 ml whole milk
23 -
60 g Chihuahua cheese, grated
# Steps to Prepare:
01 -
Place poblano peppers and jalapeño on a baking sheet. Broil, turning occasionally, until evenly blackened on all sides.
02 -
Transfer roasted peppers to a resealable bag, seal, and let them steam for 8 minutes to loosen the skins.
03 -
Melt butter in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in garlic and corn, sauté for 2 additional minutes.
04 -
Add shredded chicken, chopped cilantro, oregano, cumin, thyme, and salt to the skillet. Stir well to combine. Remove from heat and mix in Chihuahua cheese, mozzarella, and queso fresco until evenly incorporated. Transfer to a bowl and cover.
05 -
Gently peel blackened skin from the cooled peppers. Cut a slit along the side of each and carefully remove seeds. Remove the stem from one poblano pepper and set it aside for the sauce.
06 -
Fill each pepper with 3–5 tablespoons of chicken filling, depending on size. Avoid over-stuffing to prevent splitting.
07 -
In a blender, combine the reserved stemless poblano, roasted jalapeño, diced onion, garlic, chicken bouillon, and Mexican oregano. Process until smooth.
08 -
Pour blended mixture into a large skillet over medium heat. Stir in heavy cream and milk, and cook until the sauce is hot but not boiling.
09 -
Place stuffed peppers into the hot sauce. Spoon sauce over them, cover, and warm gently for 6–8 minutes.
10 -
Sprinkle remaining Chihuahua cheese on top. Cover and heat until cheese melts. Serve immediately with additional sauce and, optionally, steamed white rice.
# Extra Cooking Tips:
01 -
Run roasted poblanos under cold water while peeling for easier skin removal.
02 -
Large poblanos are easier to stuff and less likely to tear.
03 -
If peppers burst, secure with toothpicks and remember to remove them before serving.
04 -
To adjust heat level, substitute serrano for jalapeño or include additional chili in the sauce.