Description
A simple recipe for creamy poblano strips in a rich cream sauce.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Mexican crema or sour cream
- 1/2 cup grated queso fresco or cotija cheese
- Salt to taste
- Black pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skin is blackened on all sides. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel the charred skin from the peppers. Remove the stems and seeds. Cut the flesh into thin strips (rajas).
- Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the poblano strips to the skillet and cook for 3 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream and Mexican crema. Heat gently until the sauce thickens slightly; do not boil.
- Stir in the grated cheese until melted and the sauce is smooth.
- Season with salt and pepper to your taste.
- Serve hot.
Notes
- You can substitute half-and-half for heavy cream for a lighter sauce.
- Serve this dish with warm corn tortillas or over rice.
- If you prefer a spicier flavor, add a pinch of cayenne pepper with the salt and pepper.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 9
- Cholesterol: 90
Keywords: poblano rajas, rajas con crema, creamy poblano, Mexican cream sauce, vegetarian side