Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
4 piecespoblano peppers
1 largeonion, thinly sliced
1 cupheavy cream
1/2 cupcheese (Queso Fresco)
2 tablespoonsoil
to tastesalt
Instructions
01
Roast poblano peppers over an open flame until charred. Place in a plastic bag to steam for 10 minutes.
02
Remove skins, seeds, and slice the peppers.
03
In a skillet, heat oil, add onions, and sauté until translucent.
04
Add peeled poblano strips and cook for another 5 minutes.
05
Stir in heavy cream and cheese until melted and combined, season with salt.
Illustrative photo
