As promised in Wednesday’s post on Homemade Mexican Refried Beans, today’s recipe is for Roasted Poblanos in Cream Sauce.
As part of a reward for not having any injuries at work, my company threw us a fun taco party to celebrate. Putting together a taco feed for nearly 300 employees is certainly no easy feat. However, our amazing chefs were able to pull it off beautifully and needless to say I completely stuffed my face.
One of my favorite things they made was Roasted Poblanos in Cream Sauce. I begged and pleaded for the recipe for what felt like many weeks (I think it was about three days), and was ultimately rewarded for my persistence.
Today, I’m rewarding all of you (have I told you how awesome you are lately?) by sharing the love. And by love, I mean recipe. It’s really the same thing, right?
You’ll start by roasting your poblanos peppers (instructions are in the recipe below). Aren’t they pretty?
Once roasted, you let them steam, peel and seed them, then slice them into strips (more detailed instructions below).
Saute them in a pan with onions, garlic, seasonings, and heavy cream.
Are you getting excited yet?
Salty, creamy goodness. Oh, boy.
By the time you’re done, the cream sauce will be thick and completely dreamy.
Creamy, dreamy, steamy, goodness.
This is delicious by itself, but is a total hit alongside Refried Beans (and maybe just throw a fried egg on top for a husband-approved breakfast).
Here’s the handy recipe!
The Wanderlust Kitchen
35 minPrep Time
10 minCook Time
45 minTotal Time
- 4 Poblano Peppers
- 2 Tbsp. lard (or vegetable oil)
- 1 medium size onion, cut into medium slices
- 1 garlic clove, minced
- 3/4 c. heavy whipping cream
- 1/2 tsp. Goya all-purpose seasoning (or salt)
- Adjust one of your oven racks so it sits as close to the broiler as possible. Pre-heat your oven's broiler on High.
- Place the poblano peppers on a baking sheet and spray with olive oil or baking spray. Move the baking sheet to the top rack in the preheated oven and set a timer for 2 minutes.
- After two minutes, check the peppers to see if they are ready to be turned. They should be dark brown with blisters, but not black or burned. Use tongs to turn the peppers once they are brown and blistered. Keep checking and turning the peppers every few minutes until they are browned and blistered all the way around.
- Remove them from the oven and place in a medium bowl. Cover the bowl tightly with aluminum foil and set aside for 20-30 minutes.
- After 20-30 minutes, remove the foil and bring the bowl over towards your sink. Turn the faucet on so you have a light stream of room temperature water. Grab one of the peppers and tug lightly on the stem until it comes loose of the pepper, carrying lots of seeds with it. Beginning at the top where the stem came off, rub the outside of the pepper to loosen the outer blistered skin and peel it off. Continue all the way around to make sure the tough skin is all removed.
- Open up the pepper and rinse the inside with the running water to remove any stray seeds. Set the pepper aside. Repeat this process with the remaining peppers, then slice them into thick strips and set aside.
- Heat the lard in a medium skillet over medium heat. Add the onion and saute for 3-4 minutes to soften the onions. Don't use too high of heat, or the onion will get brown.
- Add in the minced garlic, stir, and cook for another 3 minutes. Add the poblano pepper strips to the pan and toss it around with the peppers and garlic. Pour in the heavy cream, stir, then reduce the heat to low. Add the Goya seasoning (or salt), stir, and taste. Adjust seasoning as necessary.