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!