Roasted Poblanos in Cream Sauce Recipe
Make your meals special with Roasted Poblanos in Cream Sauce. It's fantastic alone, with refried beans and a fried egg, or enhanced with chicken breast slices for a heartier dish.
Servings: 6
Calories: 166kcal
Ingredients
- 4 Poblano Peppers
- 2 tablespoons 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
Instructions
- Adjust one of your oven racks so it sits as close to the broiler as possible. Preheat your oven's broiler to 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 them 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 to 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 from 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 sauté 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 them 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.
Notes
To store Roasted Poblanos in Cream Sauce, place leftovers in an airtight container and refrigerate for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. Avoid boiling to prevent the cream from curdling. Alternatively, you can reheat it in the microwave on a low setting, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 11mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 65mg | Calcium: 39mg | Iron: 1mg
