Creamy Poblano Strips (Print Version)
# Ingredients:
01 -
4 big poblano peppers
02 -
1 medium onion, cut into slices
03 -
1 tablespoon oil for cooking
04 -
½ cup milk (whole or 2%)
05 -
½ cup crema or sour cream
06 -
½ cup shredded mozzarella or crumbled queso fresco
07 -
2 garlic cloves, finely chopped
08 -
Optional: corn for a touch of sweetness
09 -
Salt for flavor
10 -
Add pepper if desired
# Instructions:
01 -
Cook the peppers until the skin is blackened on all sides by grilling, broiling, or using an open flame. Move them into a bowl, cover with a kitchen towel or plastic wrap, and let them sit for 10 minutes to steam.
02 -
After cooling, remove the blackened skin and seeds. Slice the peppers into thin strips (rajas).
03 -
Warm some oil in a skillet at medium heat. Toss in the onion slices and cook them for a few minutes until they soften and turn clear. Add the garlic, letting it cook briefly until fragrant.
04 -
Stir the poblano strips into the skillet with the onions and garlic. Keep cooking everything for another couple of minutes so the flavors mix together.
05 -
Turn down the heat and pour in the crema and milk. Let it cook for a few minutes, giving the sauce time to slightly thicken. Add some salt and pepper based on your taste.
06 -
Mix in the cheese, stirring until it melts completely. Serve the dish while it's still warm.
# Notes:
01 -
Leftovers can be kept in the fridge in a sealed container for up to three days. Warm them back up gently in a skillet on low heat. If the sauce feels thick, add a little milk to loosen it up.