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Creamy Poblano Pepper Strips Recipe

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This recipe for Creamy Poblano Pepper Strips, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauree Austen Horn

Category:
Category:

Ingredients:  
Ingredients:  
6 freshly poblano chiles (or canned, peeled)
3 T. vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 c. heavy cream
1/4 c . Mexican crema or creme fraiche
1/2 c. shredded Monterrey Jack cheese
Kosher salt and fresh ground black pepper

Directions:
Directions:
Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
Peel and seed the chiles. Cut the chiles into 1/4 to 1/2 inch strips, and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season with salt and pepper, to taste. Transfer to a serving dish and serve.

 

 

 

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