Ingredients

The following ingredients have 4 Servings
  • 4 large poblano peppers
  • 2 tablespoons butter
  • ½ yellow onion (sliced)
  • ½ cup Mexican crema (or use sour cream)
  • 5 ounces melty Mexican style cheese (shredded (about 2 cups – I used Mexican manchego))
  • 1 teaspoon chili powder (I used paprika, though ancho powder would be great here)
  • ½ teaspoon Mexican oregano
  • Salt and pepper to taste (I used a few light grinds)

Instruction

  • Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
  • Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
  • Heat a large pan to medium heat and melt the butter.
  • Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
  • Add the poblano pepper strips and cook another minute, stirring.
  • Swirl in the crema and stir to incorporate.
  • Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
  • Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
  • Serve!