As promised in Wednesday’s post on Homemade Mexican Refried Beans, today’s recipe is for Roasted Poblano Peppers in Cream Sauce. Today, I’m rewarding all of you (have I told you how awesome you are lately?) by sharing the love. And by love, I mean recipe. It’s really the same thing, right? Are you getting excited yet? Creamy, dreamy, steamy, goodness. This is delicious by itself, but is a total hit alongside Refried Beans (and maybe just throw a fried egg on top for a husband-approved breakfast). It is also great with cooked chicken breast slices added to this sauce!
How to Make Roasted Poblanos in Cream Sauce
Step #1: Adjust one of your oven racks so it sits as close to the broiler as possible. Preheat your oven’s broiler to High. Step #2: Place the poblano peppers on a sheet pan and spray with olive oil or baking spray. Move the baking sheet to the top rack in the preheated oven and set a timer for 2 minutes. Step #3: After two minutes, check the peppers to see if they are ready to be turned. They should be dark brown with blisters, but not black or burned. Use tongs to turn the peppers once they are brown and blistered. Keep checking and turning the peppers every few minutes until they are browned and blistered all the way around. Step #4: Remove them from the oven and place them in a medium bowl. Cover the bowl tightly with aluminum foil and set aside for 20-30 minutes. Step #5: After 20-30 minutes, remove the foil and bring the bowl over to your sink. Turn the faucet on so you have a light stream of room-temperature water. Grab one of the peppers and tug lightly on the stem until it comes loose from the pepper, carrying lots of seeds with it. Beginning at the top where the stem came off, rub the outside of the pepper to loosen the outer blistered skin and peel it off. Continue all the way around to make sure the tough skin is all removed. Step #6: Open up the pepper and rinse the inside with the running water to remove any stray seeds. Set the pepper aside. Repeat this process with the remaining peppers, then slice them into thick strips and set aside. Step #7: Heat the lard in a medium skillet over medium heat. Add the onion and sauté for 3-4 minutes to soften the onions. Don’t use too high of heat, or the onion will get brown. Step #8: Add in the minced garlic, stir, and cook for another 3 minutes. Add the poblano pepper strips to the pan and toss them around with the peppers and garlic. Pour in the heavy cream, stir, then reduce the heat to low. Add the Goya seasoning (or salt), stir, and taste. Adjust seasoning as necessary. To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. Avoid boiling to prevent the cream from curdling. Alternatively, you can reheat it in the microwave on a low setting, stirring occasionally.
