Roasted Poblanos in Cream Sauce

Roasted Poblanos in Cream Sauce might be a good recipe to expand your sauce recipe box. This recipe makes 6 servings with 128 calories, 2g of protein, and 11g of fat each. For 92 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have lard, heavy whipping cream, seasoning, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. 249 people have made this recipe and would make it again. It is brought to you by The Wanderlust Kitchen. With a spoonacular score of 56%, this dish is solid. If you like this recipe, take a look at these similar recipes: Roasted Poblanos in Cream Sauce (Rajas con Crema), Pork-Stuffed Poblanos With Walnut Cream Sauce, and Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Adjust one of your oven racks so it sits as close to the broiler as possible. Pre-heat your oven's broiler on High.

2. 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.

3. 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.

4. Heat the lard in a medium skillet over medium heat.

5. 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.

6. Add in the minced garlic, stir, and cook for another 3 minutes.

7. Add the poblano pepper strips to the pan and toss it around with the peppers and garlic.

8. Pour in the heavy cream, stir, then reduce the heat to low.

9. Add the Goya seasoning (or salt), stir, and taste. Adjust seasoning as necessary.

Nutrition Information:

covered percent of daily need