Rajas, or sautéed poblano peppers and onions, are the perfect topper for burgers, tacos or nachos. This vegan, dairy-free version is a delicious topper to just about anything.
These vegan rajas are a dairy-free alternative to the traditional rajas recipe. Rajas are strips of roasted poblano peppers combined with onions. I love them on tacos and nachos, obviously, but they are also really good on a vegan burger.
What are rajas?
Rajas are strips of poblano peppers that are roasted and peeled, then combined with sautéed onions. They traditionally have Mexican cream and cheese added.
This Mexican sautéed peppers and onions recipe is a snap to make. The first step is roasting the poblano peppers. You can do this on a grill or under the broiler in the oven.
Roast the peppers on all sides until the skin is blackened and blistered. Immediately put them into a plastic bag and seal or into a small bowl and cover tightly with plastic wrap.
This will steam the peppers and make the skin easier to remove. Once the peppers have rested for 5 – 10 minutes, peel the charred skin off and discard.
Open the peeled pepper up and remove the seeds and membrane, then slice into thin strips. Combine them with the sautéed onions and you’re done.
Sautéed poblano peppers
Yes. If you don’t want to roast and peel them, you can absolutely slice them up and sauté them with the onions. They’ll have the skin on, which some people don’t like, but it is your preference.
No. A chilaca pepper is the fresh version of a pasilla. An ancho pepper is a dried poblano.
How to sauté poblano peppers
If roasting and peeling poblano peppers is not on your agenda, you can simply slice them into thin strips and sauté them along with the onions. The reason to roast and peel them is to remove the skin, which can be a little tough and chewy.
It makes for a more a pleasant bite if you’ve removed the skin, but ultimately, it’s up to you.
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- 3 poblano peppers
- 1 yellow onion, thinly sliced
- 1 clove garlic, minced
- 1 tbsp. canola oil
- 1/2 tsp oregano, Mexican is preferable
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat broiler in oven (or heat grill).
- Place poblano peppers under the broiler and roast, turning occasionally, until skin is blistered and blackened all over.
- While the peppers are roasting, heat oil over medium heat in a large skillet. Sauté onions until they turn a golden color, about 15 minutes.
- When peppers are blackened, remove from heat and seal them in a plastic bag or put in a bowl and cover tightly with plastic wrap. Let them sweat for 5 - 10 minutes.
- Transfer to a cutting board, then peel the thin skin from the peppers. Slice them open and remove the seeds and membranes, then slice into 1/2" strips.
- Add poblanos, garlic and herbs to the onions. Cook for an additional minute, season with salt and pepper, then remove from heat.
***If you have sensitive skin, I would advise wearing gloves when working with peppers!
Use as a delicious topping on tacos, vegan burgers or nachos.
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Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 195mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published 1/31/16, most recent update 7/6/21.