What is the name of the Mexican dish of sliced poblano peppers in cream sauce?

The Mexican dish of sliced poblano peppers in cream sauce is called rajas con crema. The name literally means “slices with cream,” describing the dish’s defining preparation rather than a single fixed recipe.

The poblanos are typically roasted until their skins blister, then peeled, seeded, and cut into wide strips. They are sautéed with sliced onion and simmered with cream. Corn, garlic, cheese, chicken broth, or shredded chicken may be added, but none is required for the canonical dish.

Rajas con crema is especially popular in central and southern Mexico and is a familiar filling at taquizas, where it may be served in tortillas alongside tinga, mole, chicharrón, or potatoes with chorizo. Roasting the peppers adds a smoky flavor while softening their texture.

It is sometimes confused with chile relleno because both commonly use poblano peppers. Chile relleno is stuffed and often battered, whereas rajas con crema is based on sliced, roasted peppers in a creamy sauce.