Creamy Poblanos (Rajas con Crema)
Cream and sour cream help to temper any heat from the peppers, leading to a rich dish that reveals a more floral side of poblanos.
Servings 3
Calories 170kcal
Ingredients
- 3 poblano chiles
- 1 tablespoon butter or butter flavored coconut oil if dairy-free
- 1/2 white onion sliced lengthwise
- 1/4 cup sour cream or coconut cream with 1 tablespoon lemon juice, if dairy-free
- 1/4 cup cream or more coconut cream
- cilantro for garnish, optional
Instructions
- Char the poblanos. This can be done over an open flame, using tongs to rotate the peppers to char evenly. Otherwise, place the peppers onto a foil lined baking sheet and broil until charred, turning until all sides are evenly blackened. Place charred peppers into a bowl and cover (if broiling, simply fold the foil over and crimp to seal). Let the peppers sit and sweat for 15 minutes, which will allow for the peels to be easily removed. Rub off the charred peel. Try to get as much as possible but it is not necessary to get every piece. Remove the tops and seeds of the peppers and cut into strips.
- Heat the butter over medium high heat and when melted, add the onions. Cook until soft and translucent, about 5 minutes. Add the peppers and cook until the onions and peppers are completely soft and beginning to caramelize, another 5 minutes. Stir in the sour cream and cream until well combined. Season to taste with salt and pepper. Garnish with cilantro before serving.
Nutrition
Calories: 170kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 71mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 1mg