Creamy Poblano Peppers Recipe
Silky, smoky, and rich, this dish blends bold poblano heat with creamy indulgence. A satisfying, flavorful twist on classic comfort food.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup heavy cream or dairy-free alternative
- ½ cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ cup shredded cheese optional
- 1 tablespoon butter
Instructions
- Roast the peppers: Set the oven to 425°F (220°C) and roast poblanos for 10–15 minutes, turning once.
- Steam & peel: Place them in a bowl, cover, and let them steam for 10 minutes before peeling off the skin.
- Sauté aromatics: Heat oil in a skillet, then cook onions and garlic until softened and fragrant.
- Blend the sauce: In a blender, combine poblanos, broth, cream, salt, pepper, cumin, and paprika. Blend until smooth.
- Simmer: Pour the sauce into the skillet and cook on low heat for 5 minutes, stirring occasionally.
- Add richness: Stir in butter and shredded cheese, letting everything melt into creamy perfection.
- Serve: Spoon over rice, grilled meats, or enjoy as a sauce for tacos and enchiladas.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 60%
- Calcium: 12%
- Iron: 6%
- Vitamin A: 20%
- Potassium: 10%
Tips for Extra Flavor
- Roast the peppers over an open flame for deeper smokiness.
- Add a splash of lime juice for brightness.
- Use coconut milk for a dairy-free twist.
- Stir in cooked chorizo for extra depth.