Creamy Poblano Pepper Strips

Creamy strips of roasted poblano pepper with the sweet touch of caramelized onion and the smoothness of cream.

Ingredients

• 4 pieces Poblano peppers
• 1 piece White onion
• 80 ml Mexican crema
• 50 g Queso fresco
• 2 tablespoons Vegetable oil
• Salt, to taste

Directions

1. Roast the poblano peppers directly over the flame until the skin is black.
2. Place the peppers in a bag to sweat, then peel, remove seeds and veins, and cut into strips.
3. Slice the onion thinly.
4. Sauté the onion in oil until golden and caramelized.
5. Add the poblano strips to the pan with the onion and cook for 5 minutes.
6. Stir in the Mexican crema and crumbled queso fresco.
7. Season with salt to taste and cook over low heat until the crema thickens slightly.
8. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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