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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Poblano Pepper Strips Recipe

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This recipe for Creamy Poblano Pepper Strips is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 fresh 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 Monterey 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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