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 soothing the spiciness of the Roasted Poblano pepper. A quick and easy recipe.

SERVINGS

4 people

COURSE

Basic Recipes

TOTAL TIME

30 mins

CUISINE

Mexican

– 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).

Instruction

1

– 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.

Instruction

2

– 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.

Instruction

3

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

Instruction

4

– 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.

Instruction

5

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

Instruction

6