A flavorful Mexican dish featuring strips of roasted poblano peppers cooked with onions, garlic, and cream. Perfect for tacos, quesadillas, or as a side dish.
Preparation time
20min
Cooking time
10min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 2 garlic cloves
- 1 cup mexican crema
- 2 tbsp olive oil
- 1 onion
- 6 poblano peppers
- 1 tsp salt
Directions
Step 1
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a plastic bag and let them sweat for about 10 minutes.
Step 2
Peel off the charred skin from the peppers, remove the seeds, and cut them into strips.
Step 3
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute until fragrant.
Step 5
Stir in the poblano strips and cook for about 5 minutes until they are soft.
Step 6
Reduce the heat to low and stir in the Mexican crema. Season with salt and black pepper.
Step 7
Cook for an additional 2-3 minutes until everything is well combined and heated through. Serve warm.