Rajas con Crema (Roasted Poblano Peppers in Cream Sauce) Tarifi

Malzemeler

• 4 large poblano peppers2 tablespoon butter1 onion, sliced2 large garlic cloves, minced3/4 cup Mexican crema1 teaspoon salt, or to taste1 teaspoon granulated chicken bouillon, such as Knorr®1/4 teaspoon freshly ground black pepper1 cup Oaxaca cheese, shredded

Hazırlanışı

1. Place poblano chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 5 to 6 minutes. Peel off charred skins, remove seeds, and slice chiles into strips. Set aside.
2. Melt butter in a large skillet. Add onions and cook until soft and translucent, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add poblano peppers, Mexican crema, salt, chicken bouillon, and pepper; cook and stir until combined. Turn off heat, add cheese, and stir until melted.

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