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This was absolutely wonderful. I can see adding chicken and making enchiladas from this basic recipe too, though just served on warmed corn tortillas was terrific.
I took inspiration from this recipe to cook a summer veggie medley to serve over salmon and steamed rice — which was amazing together! I combined poblanos, red onion, summer squash and corn and used the cream sauce as written. I skipped the blistering of poblanos to keep them more firm and fresh in texture and just sautéed veggies together in the cast iron pan. I can see how the smoke of the charring would be really delicious with the creamy sauce. I’ll try it exactly as written next time! Another winner, Elise!
Can u can this recipe? I.e pressure can & how long. can’t wait to try it!
Hi Jackie, I’ve seen canned poblanos at the market, but never canned poblanos in cream, so I’m guessing that maybe it’s something that one should not do. This recipe is definitely not a canning recipe.
Loved it! The only thing I did different was how I roasted the peppers. Using tongs, I held the peppers in the flame of s butane torch and got them properly blackened and when cooled the skins just slid tight off. (My stove is electric and getting close to the burner to roast them was too much trouble ( even in the oven – worse).
OUR GO TO !…TASTES JUST LIKE “ABUELAS”. THANKS SO MUCH FOR SHARING.
Wow it’s my first time cooking this delicious plate my hubby love it thank you
Hi Elise! I’ve been tracking something like this for a while now. We had it for diner at the Club Med Ixtapa when I was a G.O. there, and I think this is it! Is it where you had it first?
Hi Max, it was at the Ixtapa Club Med! It’s so good. I kept going for seconds and made sure I got some every day I was there, which is why I couldn’t wait to learn how to make it at home.
Small world! I forgot to ask the chef for the recipe before I left, and kind of forgot about it altogether until last week. I’m glad to know your recipe is inspired by that exact same dish, and I should make it soon. Thanks!
My version is the same but I add tomatoes and I use a thick Greek or Icelandic yogurt instead of the crema. Healthy and muy bueno!
Would this work well with frozen roasted Poblanos?
Hi Melissa, I don’t see why not. If you try it, please let us know how it works out for you!
You can also add corn.
Oh my goodness! This was amazing! I made it with Hatch peppers because we have an abundant supply of them right now. We chose to grow hatch, banana, bell, and jalapeno peppers this year and pass on the Poblanos. The substitution worked wonderfully! My husband ate this until he was stuffed (which never happens!). Thanks for the great idea.
We have made rajas in many ways in the last year. It’s amazing just how great this simple dish can be. We’ve done with and without adding crema. No matter what, they are so good.
Oh man, I’ll try anything in a cream sauce once, and these look like they’d be delicious added to fajitas or enchiladas. I’m tempted to try it this weekend using some of our AZ farm’s surprisingly scorching G76 chiles (an Anaheim hybrid) – ours are packing way more Scovilles than a typical Anaheim this season, so the cream might cut that bite nicely and let more of their flavor shine. We’ll see!
Great to see one of my favorites! I also cook 2-3 cloves of smashed garlic with the onions. Once I happened to have a cilantro chutney on hand that went fabulously with it.
In step 2, where you write”strip off the blackened parts.” — don’t you really mean “strip off the blackened skins? … Since the slightly charred, blackened flesh is what you want …
Yes, strip off the blackened skins, though for the most part, it’s just the skin, not the flesh underneath if you have been careful about charring the chiles. The chile flesh that you use ends up having some of that smokey taste, but it itself in’t charred. ~Elise
I love poblanos in creaminess. One of my favorites is to stir roasted poblanos in with steamed cauliflower, mash lightly with some sour cream, cream cheese, and cheese, and top with bread crumbs before baking – but this looks like it hits all those flavors/cravings with a lot less work. And what a perfect side for arroz con pollo – thank you!!!
This is one of our fav’s dishes in my home but with a few differences. We put bacon in ours as well as cream cheeses instead of the cream.
Thank you for this recipe. We love poblano chilies and it is wonderful to have a new way to use them. Soon it will be Hatch chili season here in the southwest and I bet that the “big Jim” variety of Hatch chilis would work as well. I’ll let you know.
Are poblano and pasilla chilis the same things? They look identical, tho I’m not sure about the flavors. I never seem to see both in the same store; either one or the other.
The answer is that it depends on what part of Mexico you are from. According to Diana Kennedy, in most of Mexico the chiles are different. The poblano (dried called Ancho) chile is wide and triangular shaped. The pasilla chile is long and narrow. But in certain parts of Mexico, parts from which many people in the US emigrated, poblanos are called pasillas. Thus the confusion. ~Elise
This is also great over chicken and rice and also Shrimp.