Charred poblano strips simmered in cream with scrambled eggs, served with warm tortillas for breakfast.
Rajas con crema — roasted poblano strips simmered in cream, often with corn and onion — is a beloved Mexican comfort dish, and adding scrambled eggs turns it into a hearty breakfast plate common in home kitchens. Charring the poblanos directly over a flame until the skin blackens is the essential first step; it's what gives the peppers their smoky flavor and lets the tough outer skin peel away easily, leaving tender, silky flesh underneath. Sweating sliced onion slowly before the poblano strips and cream go in builds a mellow, slightly sweet base, and the cream should only simmer briefly once added — reducing it too long can make it separate or turn greasy rather than staying glossy and light. Scrambled eggs are folded in at the very end, off the direct heat where possible, so they stay soft rather than turning rubbery. Served with warm corn tortillas for scooping, this makes a satisfying, mildly spicy breakfast that's equally at home on a weekend brunch table or a quick weekday morning.
Serves 4
Char poblanos directly over a gas flame or under a hot broiler, turning often, until blackened all over, 8-10 minutes.
Place charred poblanos in a covered bowl for 10 minutes, then peel off the skins, remove seeds, and slice into strips.
Melt butter in a skillet over medium-low heat. Add onion and cook, stirring occasionally, until soft and translucent, 8-10 minutes.
Add poblano strips and corn, cooking 3-4 minutes until warmed through.
Pour in crema and salt, and simmer gently 2-3 minutes until slightly thickened. Push the mixture to one side of the pan.
Pour beaten eggs into the empty side of the pan, scrambling gently until just set, then fold together with the rajas mixture.
Top with queso fresco and serve with warm tortillas.
Char the poblanos until the skin is fully blackened, not just spotted — this makes the skin much easier to peel away cleanly.
Simmer the cream only briefly once added; over-reducing it can cause it to separate or turn greasy.
Scramble the eggs gently over medium-low heat, removing from heat just before they look fully set — residual heat finishes the cooking.
Add crumbled chorizo for a heartier, meatier version.
Use half-and-half instead of crema for a lighter version.
Serve over refried beans as a base instead of alongside tortillas.
Best eaten fresh; the eggs and cream sauce don't reheat particularly well, though leftovers can be gently warmed in a skillet over low heat, stirring often.
Rajas con crema is a classic Mexican home-cooking dish, particularly common in central Mexico, traditionally made with roasted poblano strips in a light cream sauce, often combined with corn, and adapted with eggs for a hearty breakfast version.
Yes, in a pinch, though you'll lose the fresh smoky char that comes from roasting them yourself — canned works better as a backup than a first choice.
Poblano heat varies significantly — removing all the seeds and white ribs reduces heat substantially if you want a milder dish.
It was likely simmered too long or at too high heat — add the crema at the end and keep the heat gentle, simmering just a couple minutes until slightly thickened.
Per serving (300g / 10.6 oz) · 4 servings total
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