Roasted Poblano Pepper with Cream

When I cook this “Rajas de Chile Poblano” (Poblano pepper strips in a creamy sauce), I can’t stop eating them. That’s why I try to make it less often even if It is so yummy. Just a few ingredients and the cream do wonders shooting the spiciness of the Poblano pepper.

Rajas de Chile Poblano con Crema

Even before I start cooking my mouth starts watering, and then the thought that potatoes will be added (because my son will also eat them), makes it even merrier. Imagine potatoes and cream together in a taco, Delicious!
Why is it so hard not to feel guilty if you are eating veggies? Could it be that there is cream involved in the recipe? NAH!! Must be the potatoes.

This recipe is ideal for parties because it could be cooked ahead of time and is a good side dish for grilled meat or a filling for your next taco party.

How to make Roasted Poblano Pepper with Cream Recipe

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Instructions:

• Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler. Let the skin char slightly making sure you turn them to have an even roasted of the skin. (Please check the ingredients list below)

• After completing this step place in a plastic bag or cover with a kitchen towel and let them sweat with their steam for about 15 minutes to loosen up their skin.
• After sweating the peppers the skin will come off easily. Using a knife or with your finger make a slit and remove the core with the seeds and the veins using a knife or your hand. Clean with your hands or with a paper towel. Many recipes indicate to clean the peppers under running water but doing that you take away the delicious roasted flavor.

• Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.

• Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently with out browning them.

• Add the garlic if using cook for about 2 minutes.

• After that you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.

• Add the cream and let simmer for 2-3 minutes. Add Salt to season.
• Variations to this dish: There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes, etc.

• To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.

Provecho!
Mely,

More recipes:

Creamy Jalapeño Salsa

Pork Spare Ribs in Salsa Verde

Roasted Poblano Pepper with Cream

Mely Martínez

When I cook this “Rajas de Chile Poblano” (Poblano pepper strips in a creamy sauce), I can’t stop eating them. That’s why I try to make it less often even if It is so yummy. Just a few ingredients and the cream do wonders soothing the spiciness of the Roasted Poblano pepper. A quick and easy recipe.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Basic Recipes

Cuisine Mexican

Servings 4

Calories 169 kcal

Ingredients

  

1x2x3x

• ▢ 4 Poblano Peppers roasted and peeled
• ▢ 2 Tablespoons of vegetable oil
• ▢ 1 medium size onion sliced
• ▢ ¾ cup Mexican Cream or Heavy whipping cream
• ▢ 1 small garlic clove finely chopped optional
• ▢ Salt about ½ teaspoon

Instructions

 

• Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler. Let the skin char slightly making sure you turn them to have an even roasted of the skin. (Since I was taking the pictures, mine were getting too char).
• After completing this step place in a plastic bag or cover with a kitchen towel and let them sweat with their steam for about 15 minutes to loosen up their skin.
• After sweating the peppers the skin will come off easily. Using a knife or with your finger make a slit and remove the core with the seeds and the veins using a knife or your hand. Clean with your hands or with a paper towel. Many recipes indicate to clean the peppers under running water but doing that you take away the delicious roasted flavor.
• Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
• Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently with out browning them.
• Add the garlic if using cook for about 2 minutes.
• After that you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
• Add the cream and let simmer for 2-3 minutes. Add Salt to season.
• Variations to this dish: There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes,etc.
• To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.

Serve with warm tortillas and enjoy!

Video

Nutrition

Serving: 1gCalories: 169kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 26mgPotassium: 274mgFiber: 3gSugar: 4gVitamin A: 878IUVitamin C: 98mgCalcium: 39mgIron: 1mg

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