Saturday, March 3, 2012

Creamy Poblano Pepper Strips

I had made this recipe last fall when I saw it on the Food Network show "Mexican made easy" but wasn't sure if I liked it enough to blog. I made it again the other day because I had some Poblano peppers I needed to use up and YUM!!  I grilled chicken strips that I had marinated in McCormick's Chipotle marinade and made tacos with them and used these Creamy Poblano Pepper Strips to go on top along with a little Salsa! YUMMO!! Best Tacos that we've had in a while. You could also just serve this recipe as a side dish to Enchilada's or tamales or what ever you happen to be making. I tweaked it just a bit to what I had on hand, my tweaks are in parenthesis. Enjoy!!

Creamy Poblano Pepper Strips
4 to 6 servings (or 2 cups)

4 to 6 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed (or 1 cup frozen corn, thawed)
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche (3 ounces cream cheese, brought to room temperature)
1/2 cup, shredded Monterrey jack cheese (colby jack or pepper jack are good too!)
Kosher salt and fresh ground black pepper

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips  and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema (or cream cheese) stir and cook until bubbling, about for 8 minutes. Add the grated cheese and stir until melted and smooth. Season the Peppers with salt and pepper, to taste. Transfer to a serving dish and serve as a side or garnish for tacos. (This is what it looks like since my above picture it was on tacos!)

*Cook's Note: The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green color and is large and wide with shiny skin. Ripened on the plant and dried it is known as "chile ancho" or "pasilla." They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name "pasilla."
A great filling for tacos. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.

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