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You are here: Home » Recipes » Vegetarian

Roasted Poblano Pepper with Cream

Published: Sep 28, 2010 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

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

Roasted Poblano Pepper with Cream Recipe | Receta de 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

Roasted Poblano Pepper with Cream Recipe | Peppers

JUMP TO FULL INSTRUCTIONS

Roasted Poblano Pepper with Cream Recipe | Mexican Recipes

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)
Roasted Poblano Pepper with Cream Recipe | Quick and Easy
  • 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.
Roasted Poblano Pepper with Cream Recipe | Easier Than You Think
  • Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
Roasted Poblano Pepper with Cream Recipe | Visit our site to check out the full recipe.
  • 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.
Roasted Poblano Pepper with Cream Recipe | onions and garlic poblano rajas
  • Add the garlic if using cook for about 2 minutes.
Roasted Poblano Pepper with Cream Recipe | Poblano pepper strips rajas recipe
  • After that you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
Roasted Poblano Pepper with Cream Recipe | step by step instructions with photos of the process.
  • 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.
Roasted Poblano Pepper with Cream Recipe | step by step instructions
  • 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

📖 Recipe

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 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Basic Recipes
Cuisine Mexican
Servings 4
Calories 169 kcal

Ingredients
  

  • 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

CHECK THE RECIPE VIDEO

    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
      Tried this recipe?Let us know how it was!

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      1. BigBeansly

        January 10, 2021 at 7:19 pm

        5 stars
        To Die For!!!! Happened across this recipe quite by accident. Never knew such a dish existed. It could not be easier to make and can be used in so very many recipes, added to your breakfast eggs, cornbread, and of course the usual nachos, burritos, etc. The possibilities are limitless. It's also a very forgiving recipe...measurements need not be exact. Chop up the dish after cooking to add to dishes where you don't want long pieces of onions & peppers. We eat this as a dip, added to pinto beans, sandwiches, and we've all been caught simply sneaking a pinch with our fingers. right from the frying pan or serving dish. For any Mexican dish you couldn't figure out what was missing...this very well could be the answer!

        Reply
      2. Judy Bedrosian

        June 18, 2020 at 11:52 am

        Hello, Mely...
        I just saw this recipe online. I was reading a recipe for Mexican Corn Soup and it sounds delicious. I thought that I’d like to try it with corn in place of potatoes, or even together.
        Can’t wait!

        Reply
      3. Tyler

        January 14, 2016 at 11:39 pm

        Que Bueno, looks delicious.

        Reply
      4. Karen

        February 11, 2013 at 4:21 pm

        I just saw this recipe on Pinterest, Mely, and it sounds SO good! I'm going to make it with the potatoes... and some kind of meat because according to hubby, it isn't a meal unless there's meat in it! Ha! Thanks for a great recipe!

        Reply
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      Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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