Chili Peppers

Roast Peppers in Cream
This is a traditional Mexican dish. It is typically made with poblano chilies, which are fairly mild, but can be made with any roasted chili. The cream tames the heat and makes this a welcome side dish or main course at any meal.
Serves: 6 to 8
2 pounds roasted chili peppers, cut into ½-inch wide strips (see Appendix)
3 tablespoons corn or vegetable oil
1 onion, cut into thin slices
1/4 cup whipping cream
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until the onions are soft, about 5 minutes. Add chilies and salt to taste. Continue to cook and stir for 5 more minutes. Whisk together whipping cream and sour cream in a small bowl. Pour into pan with peppers, bring to a boil and cook for 2 minutes. Serve immediately with a sprinkle of cilantro.
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