Introduction:
When the smoky essence of roasted poblanos marries the velvety embrace of a rich cream sauce, a culinary symphony is born. This dish, reminiscent of warm Latin nights, promises an adventure of bold flavors and gentle heat. The poblanos, with their earthy charm, paired with the luxurious creaminess, create a comforting dish that speaks of tradition and love. So, let your taste buds dance and dive into this creamy wonder!
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 4 large poblano peppers
- 1 cup heavy cream (about 240 ml)
- 1 onion, finely sliced (about 150 grams or 0.33 lbs)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup grated Monterey Jack cheese (about 50 grams or 0.11 lbs)
- Salt and pepper, to taste
- A handful of chopped fresh cilantro for garnish (optional)
Directions:
- Begin by roasting the poblano peppers. Place them on a baking sheet under a broiler, turning occasionally until they are charred on all sides.
- Once roasted, place the poblanos in a bowl and cover it with plastic wrap. This will steam the peppers, making them easier to peel. Let them sit for about 10 minutes.
- Peel the charred skin off the poblanos, remove the seeds, and slice them into thin strips.
- In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until translucent.
- Stir in the minced garlic, followed by the roasted poblano strips. Sauté for another 2-3 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.
- Mix in the grated cheese and stir until it’s melted and the sauce is velvety smooth.
- Season with salt and pepper, and garnish with fresh cilantro if desired.
Tips or Notes:
- For an added layer of flavor, consider adding some roasted corn or sautéed mushrooms.
- If you desire a spicy kick, sprinkle in some crushed red pepper flakes or diced jalapeños.
- Serve with fresh tortillas or over rice for a fulfilling meal.
Frequently Asked Questions (FAQs):
- How do I store any leftovers?
- Transfer to an airtight container and refrigerate. It’s best consumed within 2-3 days.
- Can I use a different cheese?
- Yes! Queso fresco or even cheddar can be great alternatives, but remember, the meltiness may vary.
- I don’t have a broiler; can I still roast the poblanos?
- Absolutely. You can char them directly on a gas stove burner or even on a grill.
Indulge in this creamy dream and let each bite transport you to a world where the aromas of roasted peppers and luscious cream reign supreme. Enjoy!