This creamy fire-roasted pepper skillet — inspired by rajas con crema — is charred peppers and onions bound in a velvety melted cream cheese sauce, scooped up with warm tortillas. The char does the heavy lifting; the mild chili heat keeps you going back for one more tortilla.
Get ready to fall in love with the ultimate comfort dish! This skillet brings together the deep, smoky flavor of fire-roasted bell peppers with the bright acidity of tomatoes, all swirled into a luxuriously creamy, cheesy sauce. It’s inspired by the classic Mexican ‘Rajas con Crema,’ but with its own unique, hearty twist. Perfect for scooping up with warm tortillas, spooning over rice, or even as a decadent filling for an omelet, this recipe is a guaranteed crowd-pleaser that proves vegetarian cooking is anything but boring.
Ingredients
• 2.25 lbs / 1 kg (2.2 lb) green bell peppers, about 5 large
• 1.5 lbs / 680 g (24 oz) fresh tomatoes OR one 28-oz / 794 g (28 oz) can whole peeled tomatoes with juice
• 1 large yellow onion
• 1 large red onion
• 3 tbsp / 45 ml olive oil
• 1.5 tsp / 9 g (0.32 oz) salt, plus more to taste
• 1 small hot green chili, such as jalapeño or serrano, minced
• 8 oz / 226 g full-fat cream cheese, cubed
• Warm tortillas, for serving
Instructions
1. Position an oven rack close to the broiler and preheat it. Place the whole bell peppers on a baking sheet and broil, turning them frequently with tongs, until the skins are charred and blistered on all sides. Transfer the hot peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
2. Once cool enough to handle, peel the skins off the peppers—they should slip off easily. Remove the stems, seeds, and white ribs from the inside, then slice the peppers into ¼-inch strips.
3. If using fresh tomatoes, bring a small pot of water to a boil. Score a small ‘X’ on the bottom of each tomato and blanch them in the boiling water for 30-60 seconds. Transfer to an ice bath, then peel the skins. Chop the tomatoes into wedges, reserving any juice.
4. Peel the onions, cut them in half lengthwise, and then slice them into ¼-inch thick half-moons.
5. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and sauté until they are soft and golden, about 8-10 minutes.
6. Stir in the pepper strips, tomatoes, any reserved tomato juice, salt, and the minced chili. Bring the mixture to a simmer and cook until the tomatoes have softened and started to break down, about 6-7 minutes.
7. Reduce the heat to low and add the cubed cream cheese. Stir continuously until the cream cheese has completely melted into the sauce, creating a creamy, luscious consistency. Taste and adjust seasoning with more salt if needed.
8. Serve immediately in warm bowls with fresh tortillas for dipping.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 465 kcal
• Protein: 11g
• Fat: 38g
• Carbohydrates: 22g
• Note: Estimates are approximate and will vary based on specific used.
Pro Tips
• For easier peeling, place the hot, charred peppers in a bowl and cover tightly with plastic wrap for 10 minutes. The trapped steam will make the skins slide right off.
• For the creamiest sauce, use full-fat, block-style cream cheese and ensure it’s at room temperature before adding it to the skillet to help it melt smoothly.
• Add a pinch of smoked paprika or a teaspoon of ground cumin along with the salt to deepen the smoky, savory flavor profile of the dish.
• The vegetable base can be made a day ahead and stored in the refrigerator. Reheat gently on the stove and stir in the cream cheese just before serving for a quick meal.
FAQ
Q: Can I make this creamy pepper skillet vegan
A: Absolutely. To make this recipe vegan, simply substitute the dairy cream cheese with your favorite plant-based cream cheese. For the best creamy texture, choose a full-fat, block-style vegan cream cheese and bring it to room temperature before stirring it into the skillet.
Q: How can I add more protein to this vegetarian dish
A: To make this a more protein-rich meal, stir in a can of drained and rinsed black beans or pinto beans during the last 5 minutes of cooking. You can also serve it over a bed of high-protein quinoa or top it with toasted pepitas (pumpkin seeds).
Q: What’s the best way to store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of water or plant-based milk to restore its creamy consistency.
Q: Can I use different peppers for this recipe
A: Yes, feel free to experiment. While green bell peppers provide a classic, slightly savory flavor, you can use a mix of red, yellow, or orange bell peppers for a sweeter taste. For a spicier kick, use poblano peppers instead of bell peppers, which is more traditional for Rajas con Crema.
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Creamy Fire-Roasted Pepper Skillet (Rajas con Crema Inspired)
Ingredients
Method
- Position an oven rack close to the broiler and preheat it.
- Place the whole bell peppers on a baking sheet and broil, turning them frequently with tongs, until the skins are charred and blistered on all sides.
- Transfer the hot peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
- Once cool enough to handle, peel the skins off the peppers—they should slip off easily.
- Remove the stems, seeds, and white ribs from the inside, then slice the peppers into ¼-inch strips.
- If using fresh tomatoes, bring a small pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch them in the boiling water for 30-60 seconds.
- Transfer to an ice bath, then peel the skins.
- Chop the tomatoes into wedges, reserving any juice.
- Peel the onions, cut them in half lengthwise, and then slice them into ¼-inch thick half-moons.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the sliced onions and sauté until they are soft and golden, about 8-10 minutes.
- Stir in the pepper strips, tomatoes, any reserved tomato juice, salt, and the minced chili.
- Bring the mixture to a simmer and cook until the tomatoes have softened and started to break down, about 6-7 minutes.
- Reduce the heat to low and add the cubed cream cheese.
- Stir continuously until the cream cheese has completely melted into the sauce, creating a creamy, luscious consistency.
- Taste and adjust seasoning with more salt if needed.
- Serve immediately in warm bowls with fresh tortillas for dipping.
- Add a pinch of smoked paprika or a teaspoon of ground cumin along with the salt to deepen the smoky, savory flavor profile of the dish.
