Sharp Flavours
for the Mind
Sharp Flavours for the Mind
Roasted Poblanos in CreamY Sauce
A classic, creamy Mexican recipe, full of flavours to warm your soul!
| DIFFICULTY: | EASY |
| TOTAL TIME: | 1hr 20 MIN |
| SERVES: | 4 |
INSTRUCTIONS:
1.
Preheat the oven to 425° Fahrenheit.
2.
Line a baking sheet with parchment paper.
3.
Place Poblano peppers and brush them with 1 tablespoon vegetable oil.
4.
Roast the peppers for 20 minutes then flip and continue roasting until skin is charred and flesh soft, about 20 minutes more.
5.
Put the roasted peppers in a bowl and cover with plastic wrap.
INGREDIENTS:
6 fresh poblano peppers
2 tbsp vegetable oil, divided
1/2 white onion, sliced
1/2 tsp salt
1 cup corn kernels fresh or frozen (thawed)
1/2 cup Mexcian crema (Mexican sour cream) or crème fraîche
1/2 cup milk
1/2 cup shredded Monterey Jack cheese (you can also use Oaxaca, Chihuahua, Mozarella)
INSTRUCTIONS:
1.
Preheat the oven to 425° Fahrenheit.
2.
Line a baking sheet with parchment paper.
3.
Place Poblano peppers and brush them with 1 tablespoon vegetable oil.
4.
Roast the peppers for 20 minutes then flip and continue roasting until skin is charred and flesh soft, about 20 minutes more.
5.
Put the roasted peppers in a bowl and cover with plastic wrap.
6.
Let them sit and steam for 15 minutes.
7.
Peel the skins from the peppers and remove the seeds and stems. Cut them into strips.
8.
In a medium saucepan, over medium-high heat add the remaining vegetable oil and onions. Sautee until onion starts to soften, for about 10 minutes.
9.
Add the roasted poblano strips, corn and salt. Cook for two minutes stirring often.
10.
Reduce heat to medium-low and stir in cream, milk and shredded cheese and let simmer for about 5 minutes, until cheese starts to melt.
Enjoy!
INGREDIENTS:
6 fresh poblano peppers
2 tbsp vegetable oil, divided
1/2 white onion, sliced
1/2 tsp salt
1 cup corn kernels fresh or frozen (thawed)
1/2 cup Mexcian crema (Mexican sour cream) or crème fraîche
1/2 cup milk
1/2 cup shredded Monterey Jack cheese (you can also use Oaxaca, Chihuahua, Mozarella)
6.
Let them sit and steam for 15 minutes.
7.
Peel the skins from the peppers and remove the seeds and stems. Cut them into strips.
8.
In a medium saucepan, over medium-high heat add the remaining vegetable oil and onions. Sautee until onion starts to soften, for about 10 minutes.
9.
Add the roasted poblano strips, corn and salt. Cook for two minutes stirring often.
10.
Reduce heat to medium-low and stir in cream, milk and shredded cheese and let simmer for about 5 minutes, until cheese starts to melt.
