No ImageRoasted Poblanos in Cream Sauce (Rajas con Crema)

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  1. Pat

    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.

    xxxxxyyyyy

  2. Beth

    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!

    xxxxxyyyyy

  3. Jackie

    Can u can this recipe? I.e pressure can & how long. can’t wait to try it!

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  4. S Scoemaker

    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).

  5. Raquel

    OUR GO TO !…TASTES JUST LIKE “ABUELAS”. THANKS SO MUCH FOR SHARING.

    xxxxxyyyyy

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