Creamy Poblano Strips Recipes

RAJAS POBLANAS (POBLANO STRIPS)

Rajas Poblanas (Poblano Strips) image

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Provided by gem

Categories Side Dish Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5 poblano peppers
1 tablespoon vegetable oil
1 onions, thickly sliced
1 cup drained canned corn kernels

Steps:

Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Facts : Calories 416 calories, Carbohydrate 21.5 g, Cholesterol 102.5 mg, Fat 35.3 g, Fiber 5.4 g, Protein 9 g, SaturatedFat 20.2 g, Sodium 595.3 mg, Sugar 7.1 g

CREAMY POBLANO STRIPS

Creamy Poblano Strips image

See smiles all around when you make these Creamy Poblano Strips. Creamy Poblano Strips taste great when served with cooked chicken, pork or beef.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1/4 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 tsp. minced garlic
1 vegetable bouillon cube
1 tsp. oil
3 roasted poblano chiles, peeled, thinly sliced
1 onion, sliced
1/4 cup KRAFT Shredded Mozzarella Cheese

Steps:

Blend milk, cream cheese, garlic and bouillon cube in blender 1 min. or until smooth; set aside.
Heat oil in large skillet on medium-high heat. Add chiles and onions; cook 5 min. or until onions are tender, stirring frequently. Stir in cream cheese mixture; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
Top with mozzarella; cover. Cook 1 min. or until melted.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 3 g, Protein 3 g

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM

Chicken Breasts with Poblano Chile Strips and Cream image

Categories Chicken Dairy Pepper Poultry Roast Sauté Quick & Easy Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 5

Ingredients

1/2 pound fresh poblano chiles (2 to 3)
2 boneless chicken breast halves (1 1/2 pounds total), with or without skin
1 1/2 tablespoons olive oil
1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick
1/4 cup crème fraîche or sour cream

Steps:

Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
Drizzle chicken with any pan juices and serve with sauce.

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