Roasted Poblanos in Cream Sauce (Rajas con Crema)

Name: Roasted Poblanos in Cream Sauce (Rajas con Crema)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 fresh poblano chiles; 1 Tbsp butter; 1 teaspoons salt; 118 milliliters Mexcian crema (Mexican sour cream) or crème fraîche; 118 milliliters milk; 118 milliliters grated Monterey Jack cheese; 1 slices 1/2 white onion, sliced lengthwise (root to tip), 1/4-inch slices

Roasted Poblanos in Cream Sauce (Rajas con Crema) takes around 30 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 125 calories, 4g of protein, and 9g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a sauce. Head to the store and pick up milk, butter, monterey jack cheese, and a few other things to make it today. Dinner Tonight: Tacos de Rajas con Crema, Roasted Squash with Rajas, Cumin, and Crema, and Roasted Poblanos in Cream Sauce are very similar to this recipe.

Instructions

Char the whole poblano chiles: Char the whole poblano chile peppers on all sides. The best way to do this is over an open flame of a gas stove. Just place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over a little so the flame can blacken another side.

Ingredients you will need

Poblano Pepper

Chili Pepper

Peppers

Equipment you will use

Stove

Tongs

You can also use a broiler to blacken the chile peppers, but direct flame is the best way. Sometimes with a broiler the chiles end up cooking too much before they blacken. They should still be a little firm. This is easier to control when you cook them directly over flame.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler

Place the chiles in a bowl, cover: Once the peppers are blackened all over (you can still have a few green spots), place them in a glass bowl and cover them with a plate.

Ingredients you will need

Peppers

Chili Pepper

Equipment you will use

Bowl

Let the chiles steam in their own heat for a few minutes.

Ingredients you will need

Chili Pepper

Wipe away the charred bits: When the chiles are cool to touch, remove them from the bowl. Working over a sink (this part is messy) use your fingers or a damp towel to strip off the blackened parts. Try to avoid running the chiles themselves under water, as that may wash away some good flavor. But you may find it easier to rinse your hands with water as you are stripping the blackened bits off.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Open the chiles, remove stems, seeds, inner veins, then cut the chiles into strips: Once the blackened outer skin is removed, open up the chiles and cut out and discard the stems, seeds, and inner veins.

Ingredients you will need

Chili Pepper

Seeds

Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside.

Ingredients you will need

Chili Pepper

Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat.

Ingredients you will need

Vegetable Oil