I’ve had so many delicious versions of Rajas con Crema around NYC and in Mexico. Obviously, some better than others. But the basic concept of the dish I love – sizzling hot peppers in a creamy sauce served sizzling hot in a cast iron skillet…then scooped up and eaten with warm tortillas. I mean, how can you beat that?! Last year I asked one of my good friends for her recipe cause she’s Mexican and makes bomb Mexican food. So I figured, why not ask the experts?! I acquired that recipe, but of course modified it to be vegan, use ingredients I had on hand, and just put a little sprinklin’ of chef Pri in there. Behold, my Vegan Rajas Con Cream recipe.

Some notes: this recipe is NOT intended to be “authentic” – it is my version of rajas con crema and there are certainly ingredients added and removed from the authentic dish. Also, this dish should be eaten immediately with warm tortillas.

Vegan Rajas Con Crema:

• 2 poblano peppers
• 1 green bell pepper
• 1 jalapeno
• 2 cloves garlic – thinly sliced
• 1 medium red or yellow onion – thinly sliced
• 1/2 tsp sugar
• 3/4 cup unsweetened almond milk
• 1/2 cup vegan cream cheese or sour cream
• 1/4 vegan mozzarella or pepper jack shreds
• salt & pepper
• olive oil & cooking spray

1. Place rack in the oven in the middle and preheat oven to 350 degrees. Place all peppers on a baking sheet lined with foil. Oil em’ up thoroughly. Then turn oven to max broil, place peppers in and broil on each side about 3-4 minutes until charred and skin is bubbled. Remove, carefully wrap up in the tin foil, and place in a large boil. Cover it up with more tin foil.

2. While the peppers are roasting, get started on the onions. Place a medium non-stick skillet over medium flame. Add in some olive oil and once hot, add in onions and garlic, Reduce heat to medium low and sauté. Sprinkle in some salt and sauté. Reduce the heat further and add in the sugar and cook. The onions should really sweat out and slightly caramelized. Once the onions are soft after about 8-10 minutes, reduce heat all the way to low and start on peeling your peppers.

3. Uncover the peppers, and once cool enough to touch peel off all the charred skin. This will take a couple of minutes. Slit peppers in half and remove stem and seeds. Cut into thin strips lengthwise. Once complete, add all the strips to the onions and bring flame back up to medium-low.

4. Incorporate the peppers into the mixture, and then add the cream cheese and milk. Stir to incorporate in, but be gentle as you don’t want to completely mush up the peppers and onions. Once all the cheese is melted into the milk and it starts to bubble, sprinkle in some black pepper and taste. Check for salt. Once the sauce reduces slightly and thickens, add in the vegan shreds, stir and remove from heat. Serve with warm soft tortillas!