Prep Time: 10 min | Cook Time: 40 min | Servings: Yield: 4
4 poblano peppers, roasted, and peeled
1 white onion
1 teaspoon minced garlic
1/2 teaspoon ground ancho chile powder (optional)
1 cup Mexican crema (or sour cream)
1/2 cup whole kernel corn ( leave out for low-carb)
1/2 to 1 cup shredded or cubed cheese (Monterey Jack or Quesadilla or Queso Asadero)
1/2 teaspoon each of salt & black pepper
1 tablespoon olive oil
Give the poblanos a good rinse and then roast them in a 400°F oven for 30-35 minutes. I usually flip them over halfway through the roasting period.
Place the chiles in a sealed plastic bag and allow the chiles to sweat for 10 minutes. Remove from the bag and with a napkin, remove the skin of the chiles, cut the stems, devein them and remove the seeds. Cut into strips.
Preheat a medium saucepan over medium-high heat for 2 minutes. Add the oil and heat for 20 seconds. Lower the heat to medium. Add the onion and sauté for 2 minutes. Add the garlic, poblano strips (rajas), black pepper, and salt. Sauté for 3 minutes
Add the cream, and the corn and cook for 2 minutes. Add the cheese, stir, and let it melt over low heat. Serve with tortillas
Broiler method – Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on. Broil poblanos for 5 minutes, or until the skin is blackened and blistered.
Stovetop – Place your peppers in a dry saute pan or cast iron skillet. Heat the pan over medium-high heat on the stovetop. Leave the peppers until they start to char, then turn to another side. Keep turning every 5 minutes or so until most of the pepper is charred black.