Crema de Chile Poblano Poblano Pepper Cr
List of Ingredients
1 T butter
1 med. onion
3 cloves minced garlic
7 poblano peppers, (seeded, roasted, peeled and chopped)*********
1 medium tomato diced
salt and pepper to taste
1 medium cooked and diced potato
vegetable oil for sauteeing
2 16 oz cans chicken broth
3 oz velvetta cheese diced
2 cups frozen whole corn
Melt butter and add vegetable oil to saute pan and saute onion, garlic and peppers for 3 to 5
minutes until onion is translucent. Add tomato and ocver and allow it to cook for 5 minutes.
Mash the tomato using a spatula and keep sauteing until it is incorporated with rest of
Transfer the mixture into a dip pot (soup pan or dutch oven) and add chicken broth. Bring to a
boil and reduce heat and simmer for 20 minutes.
Add cheese and stir until cheese is melted. Add milk and potato and blend using a hand mixer
(or those shake blenders) until it is well blended.
Add salt and pepper to taste. Add corn, bring to boil and let simmer for 5 minutes until corn is
Keep warm until serving. Serve with tortilla chips.
You roast poblano's like you do red peppers. Just cut in half and clean and put directly under a
broiler until BLACK. Then put in a zip lock bag and let steam. Skins will peel right off. You
need gloves for this.... or use a lot of crisco covering your hands and under the nails to keep the
oils from penetrating. The hotness comes from the membranes and seeds. The pepper it self is