HOW TO MAKE CHILIS EN CREMA! COMO HACER RAJAS EN CREMA!

Wash the poblano peppers.

Rub the peppers down with olive oil.

Preheat the oven to 450°F (400°F recommended for standard ovens).

Place the peppers in the oven and roast until they are browning and bubbling, then flip them to roast the other side.

Remove the peppers from the oven when the skins are bubbling up.

Place the hot peppers in a bag to steam and make peeling easier.

Peel the skins off the peppers and de-seed them, leaving some seeds for spiciness if desired.

In a pan, cook half an onion until soft.

Cut the peppers into long strips and add them to the pan with the onions.

Heat the cream cheese in the microwave for one minute to soften it.

Add 1 cup of milk to the pan, adjusting the amount as needed for desired consistency.

Add sour cream to the mixture in the pan.

Mix in the softened cream cheese and stir until thickened.

Add mozzarella cheese to the mixture, adjusting the amount based on preference.

Prepare refried beans and heat tortillas as side dishes.

Serve the chilies in crema with refried beans and tortillas.

Equipment Needed

Spice Level:

Allergens