Roasted Poblano Pepper Slices With Cream

Ingredients

• 8 poblano peppers
• 2 tablespoons vegetable oil
• 3 tomatoes, roughly chopped
• 1 medium onion, sliced
• 1 clove garlic, minced
• 2 cups Mexican Crema or Sour Cream

Directions

1. Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.)  
2. Remove the skin, stems and seeds from the poblano peppers. Cut the peppers into strips. 
3. In a medium skillet, heat the vegetable oil over high heat. Saute the tomatoes, onion, and garlic in the hot oil for about a minute. Add the poblano peppers and saute for another minute. Stir in the Mexican crema; season with salt and pepper.  Cover skillet and simmer Rajas con Crema over low heat, stirring occasionally, until mixture begins to bubble. Serve with Mexican rice. Enjoy!!!

Fuente: La Cocina de Leslie

Mexican Fresh Cheese in Houston, Mexican Cheese in Houston, Oaxaca Fresh Cheese, Oaxaca Cheese, grilled Cheese, Salvadoran Cream, Mexican cream, grilleding Cheese, Creamery, Cow's Milk Cheese, Sheep's Milk Cheese, Goat's Milk Cheese, Cow's Milk Cream, Sheep's Milk Cream, Goat's Milk Cream, Sheep's Milk Cream, Goat's Milk Cream, Pasteurized Milk Cheese, Pasteurized Milk Cream, Fresh Cream Cheese, Cheese & Cream, Block Cheese, Grated Cheese, Sliced Cheese, Homemade Fresh Cheese, Homemade Fresh Cream, El Tampiqueño Cheese Products

CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.