Rajas con Crema Quesadillas highlight roasted poblano peppers cooked with onion, garlic, herbs, and cream, finished with shredded Monterey Jack cheese.
I’ve grown poblano peppers in my garden for the past few years after first discovering them in my CSA. Their earthy flavor and mild heat won me over immediately.
Each spring I plant several plants and often end up with more poblanos than I can use. When harvest-time arrives, one of my favorite ways to use them is in Rajas con Crema.
Rajas con Crema quesadillas are a simple, satisfying vegetarian Mexican dish: roasted poblano strips sautéed with onions, garlic, thyme, and oregano, then finished with a bit of cream. The creamy pepper mixture pairs beautifully with melted Monterey Jack inside warm tortillas.
They’re quick to assemble—especially if you roast a batch of poblanos ahead of time. Rajas are versatile: serve them as quesadillas, fold them into tacos, or make a burrito bowl over rice topped with avocado, black beans, cilantro, and queso fresco.
How to make Rajas con Crema Quesadillas:
Begin by preparing the poblanos: wash, remove stems and seeds, and halve them lengthwise. Broil the peppers skin-side-up until blistered and blackened. Transfer the hot peppers to a covered bowl to steam—this loosens the skins for easy peeling. Once cool enough, peel off the charred skin and slice the peppers into 1/4–1/2 inch strips.
In a skillet, heat a neutral oil and sauté sliced onion until softened. Add minced garlic, thyme, and oregano and cook briefly until fragrant. Pour in the cream and simmer until it thickens slightly. Stir in lime juice, salt, pepper, and the sliced poblanos; cook until heated through. Remove from the heat.
Assemble the quesadillas by placing some of the rajas con crema on half of each tortilla, topping with shredded Monterey Jack, and folding or topping with another tortilla. Bake or pan-fry until the cheese melts and the tortillas are golden. Slice and serve hot.
Rajas con Crema Quesadillas Ingredients:
- Poblano peppers
- Neutral cooking oil (canola or similar)
- Medium onion
- Garlic
- Dried thyme
- Dried oregano
- Whipping or heavy cream
- Fresh lime juice (or bottled if needed)
- Salt
- Pepper
- 8-inch flour tortillas (use corn tortillas for gluten-free)
- Shredded Monterey Jack cheese (or pepper jack for extra heat)
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Rajas con Crema Quesadilla Nutrition Notes:
Rajas con Crema quesadillas can be relatively high in calories and fat, primarily from the cheese and flour tortillas. If you want to reduce calories or fat, serve the rajas in corn tacos or use whole-wheat tortillas to increase fiber. Smaller portions or pairing with a light salad will also balance the meal.
Rajas con Crema Quesadillas
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Equipment
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Baking sheet
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Aluminum foil
Ingredients
- 1 pound poblano peppers stemmed, seeded, and halved lengthwise
- 1 Tablespoon canola oil or another neutral oil
- 1 medium onion cut into 1/4″ slices
- 2 cloves garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup whipping or heavy cream
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 8 inch flour tortillas or corn tortillas for gluten-free
- 2 2/3 cup shredded Monterey Jack cheese
Instructions
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Position the oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with foil and arrange the halved poblanos skin-side-up. Broil 5–10 minutes until the skins are blistered and blackened. Transfer to a bowl, cover, and let steam for at least 10 minutes.
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When cool enough to handle, peel off the charred skin (it will come off easily in most places). Slice the poblanos into 1/4–1/2 inch strips.
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Heat 1 Tablespoon oil in a 10-inch skillet over medium-high heat. Add the sliced onion and cook 3–5 minutes until softened. Add minced garlic, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried oregano; cook 30 seconds more. Stir in 1/2 cup whipping cream and simmer 1–2 minutes until slightly thickened. Add 1 Tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the sliced poblanos; heat 2–3 minutes. Remove from heat.
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Preheat the oven to 350°F and arrange 4 tortillas on a baking sheet. Sprinkle each tortilla with about 1/3 cup shredded Monterey Jack, divide the poblano-cream mixture among them, then top each with another 1/3 cup cheese and the remaining tortillas. Press gently and bake about 10 minutes until the cheese melts and the tortillas begin to brown. Let cool 2–3 minutes, then slice.
Nutrition
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