Mexican Poblanos in Cream Sauce (Print Version)
# Ingredients:
01 -
6 fresh poblano chiles
02 -
2 tbsp butter
03 -
1 medium white onion, cut lengthwise into 1/4" slices
04 -
2 cloves garlic, minced
05 -
8 oz corn kernels
06 -
1 tsp kosher salt
07 -
1/2 tsp black pepper
08 -
1/8 tsp ground cumin
09 -
4 oz cream cheese
10 -
1 cup Mexican crema or sour cream or crème fraîche
11 -
1 cup Oaxaca cheese, grated (See Note 1)
# Instructions:
01 -
Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill. Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered, about 10 minutes. Alternatively, you can place them on a baking sheet under an oven broiler until the skins blacken and blister. Or, place them on a hot barbecue grill and cook until the skins blacken and blister.
02 -
Transfer the poblanos into a bowl and cover with a kitchen towel, or seal in a brown paper bag to steam for 5-10 minutes. Peel the charred skin from the roasted poblano peppers and slice them into 1 inch strips.
03 -
Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
04 -
Lower heat to medium, add the cream cheese and Mexican crema. Mix well and cook for about 5 minutes or until the cream starts to bubble.
05 -
Add shredded cheese, cover the pot and turn off the heat. Let it sit covered until the cheese melts. Serve immediately with warm tortillas, tortilla chips or as a side dish (See Note 2).
# Notes:
01 -
Good substitutes for Oaxaca are Monterey Jack, Chihuahua or Mozzarella.
02 -
To serve as a main dish, add cooked and shredded chicken or beef.