Roasted Poblano Pepper with Cream 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.
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.
Roasted Poblano Pepper with Cream Recipe
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.
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.
- 4 Poblano Peppers roasted and peeled
- 2 Tablespoons of vegetable oil
- 1 medium size onion sliced
- 3/4 cup Mexican Cream or Heavy whipping cream
- 1 small garlic clove finely chopped optional
- Salt about 1/2 teaspoon
-
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.
Provecho!
Mely,
Oh man,my mouth is watering. Guess what, I have poblanos and I'm signing off and running to the kitchen to make these mouthwatering morsels of love. Thanks for sharing. Hasta luego!
Super bien explicado, y una delicia! me encanta la ultima foto, te hace desear ir corriendo a la cocina a prepararte uno!
besos
Gaby
wow pasta with spicy peppers no wonder you can't stop eating it
Mely,
si no fuera por el océano de por medio, ya estuviera ahí tocando el timbre en la puerta 😀
Fue un año raro para mis chiles, salieron nomas dos poblanitos y los cocinamos en un pastel de elote con rajas que estamos comiendo muy despacito, como si fuera una reliquia.
Un día me meteré en la tarea de convencer a algun campesino a sembrar chiles poblanos y a ver que sale, porque mi cosecha es demasiado escasa para contar con ella.
Un abrazo
Tlaz
We are very excited about this recipe. We have been growing poblano peppers and are really looking forward to when they are ready to eat! Thanks again 🙂
Mely, lo haces parecer fácil, pero sé que es tarea de entendidos y no para malas cocineras como yo. Las fotos son estupendas y el plato como para salir corriendo a visitarte.
He perdido todos los chiles de mi pequeña huerta floridana. Una nueva plaga acabó con todos ellos; solamente pude usar algunos jalapeños, pero ningún poblano. 🙁
Mely : qué ricos… será porque yo tengo la misma receta y las hacemos casi igual…??? jajaja.
Se antojan tantoooooo… !! 😉 ya se me acabaron, me das uno?
PILY
Hi Mely,
That looks absolutely delicious! I wish I was a better cook but I'm definitely going to try this recipe.
I found you through Chopsticks and Churros, Angelique's blog. I love your blog, better yet, I love your recipes. Ya me esta dando hambre.Lo bueno que estoy a dos cuadras de Placita Olvera.
Espero que tengas un buen dia!
Hi Mely,
Rajas, wow! I love your recipe. I prepare rajas but I have never made them with cream, they look delicious and your pictures are beautiful!
Take care.
Mely, quiero un taquito de esos tuyos a esta hora y con el hambre noctura que me embarga.
Tendré que esperarme hasta mañana para hacerlos.
Por cierto ¿ya probaste los panes de chile poblano? Son deli deliciosos, yo los hago a cada rato.
besos
Un beso
Hola Mely…las fotos are mouthwatering!!
Hola Gloria,
are those peppers from your backyard? I bet you grow them. 🙂
Gracias por visitar Gaby!
Tlaz,
Imaginate si fueramos vecinos, yo iria corriendo por los postres a tu casa.
Oye Carme,
Busque esa receta en tu blgo ayer y no la encontre. Tendre que pasar mas rato por ahi.
Violeta,
No hagas olas, tu di que se ve super facilisimo de hacer.
Saludos a todos y que tengan un fin de semana padrisimo con sus respectivas familias.
Mely
Hello Rebecca,
I wonder how spicy your food is, since there are some that use peppers. But these were not that spicy.
Hi Vannesa,
That is so great that you were able to grow Poblanos. What else did you plant? I wonder. I hope you let me know. 🙂
Hola Maria,
Ahora si que: Lucky you, just two blocks of Placita Olvera, yo solo la he visto por TV.
Gracias por la visita.
Mely
Wow! That looks fabulous and your pictures make it easy to try. Thank you.
Mely those look wonderful! I wonder if I can do that with chipotle? I have a lot of roasted and smoked and not sure what to do with them all.
La receta es buenísma Mely y la forma de asar lo pimientos es genial, así como el truco de la bolsa para sacarles la piel, gracias.
No dudo que cuando empiezas a comer semejante delicia no puedas parar…¡Yo no lo haría, con semejantes fotos nos lo pones en bandeja!
Un saludiño y hasta la vuelta.
Wow this is definitely mouthwatering! I love roasted peppers in any version, and this one is on my list now. Just with a difference: I will use strained yogurt instead of cream (we don't have it at markets here), and no feeling guilty.
Hi Mely,
This looks delicious. I will give it a try, love chiles of all kinds and can't get enough of them here. Found you via Become.com Nice to meet you.
Hello Annette,
Chipotle peppers are usually spicier than poblanos. If they are already dry, try soaking them in water until soft. I would add about 2-3 to this recipe but you can actually use a different pepper to make something like this.
Mely
Hi Mely, I love this recipe…this one and the enchiladas verdes are my weakness!My Abuelita prepara las rajas igual que tu, una vez intente hacerlas pero no rostice los chiles, ya podras imaginar como quedaron.
Gosh!!! Te juro que me encantaria que fueras mi vecina 🙂
Ruth.
There are days when I crave peppers and onions, this sounds perfect.
-Brenda
Mely, qué rico! La primera vez que comí estas rajas con crema y papita fue en el D F En la calle, en una zapatería llegó una señora vendiendo tacos calientitos, traía tacos de arroz, y de varios guisos, en porta viandas, todo cargado en bolsas de mandado de colores. Deliciosos! Mis preferidos, los de arroz y los de rajas.
Un abrazo!
Love this site. And I cook too! I want to follow along, and invite you to follow mine as well.
The Disconnected Writer
Thanks.
Mely, la receta del pan de chile poblano la subió Gaby, yo nada más la enlacé, buscala allá con ella está bien explicadita y linda como siempre, yo sólo subí los panes y puse la receta de una hamburguesa deliciosa de tofu.
besos
I love poblanos and this sounds so good. I like the idea of potatoes in them and think it would be a great breakfast!
wow mely this look soo delicious i was laughing at your chiles in the zip baggy bcus my mom always makes me put them in old grocery plastic bags i never understood why but now that im older i do 🙂 haha. but this looks good to serve like with the potatoes 😉 reminds me of when i cook nopales al carbon for my carne asada! i love nopales 🙂 im going to make this maybe tonight 🙂 bcus in my house no dura para nada la crema.. im happy that i am mexican an that im young an know how to cook things from scratch not de lata or de bote or frozen i can make real mexican food 🙂 fresh agauas de horchata and de frutas y comida echa bien buena me da una confidence and love for my country ya que ay muchas muchachas jovenes pues que an dejado o no sienten la importancia de aprender. tengo una prima que tiene 14anos y tiene 5 anos viviendo aqui en tejas que se vino del otro lado y no siente la importancia de aprender estas cosas me duele el corazon pero me gusta la cosina 🙂 y gracias a ti hases mi vida y famila y mi pansita feliz!
gracias mely
Ahhh y también se puede incluir elote en grano mmm
Thank you so much for posting this recipe. Over Christmas time my wife and I headed to the local Mexican store to pick up ingredients for Tamales. The owner graciously let us taste his lunch which was this recipe. I am making this tonight, I can't wait to taste it again.
Hello Geothermal Guy,
I hope you like them. Thank your comment.
Mely
Si se puede usar sour cream?
Si Rosaelena,
si no encuentras la crema mexicana, puedes usar varias opciones como crema agria (sour cream), queso crema o heavy cream como substituto.
Saludos,
Mely
Neat idea. I hope I find some poblanos soon.
BTW, wouldn't it taste different to broil them than to burn the skins on the heat? I have a flat-top stove top, but I can use my BBQ grill's side burner to do the burning.
Sam Schaperow, B.S., M.S.
Foraging.Posterous.com
Yes, Sam
You can do that in your grill. I hope you enjoy as much as we do.
Mely
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!
Que Bueno, looks delicious.