Roasted Poblano Peppers with Creamy Onion Sauce

Name: Roasted Poblano Peppers with Creamy Onion Sauce
Total time: 30 min
Yield: 2
Ingredients: 4 large poblano peppers; 2 tbsp butter; 1 onion, sliced; 2 large garlic cloves, minced; 3/4 cup Mexican crema; 1 tsp salt, or to taste; 1 tsp granulated chicken bouillon (e.g., Knorr®); 1/4 tsp freshly ground black pepper; 1 cup Oaxaca cheese, shredded

This creamy, cheesy dish featuring roasted poblano peppers and caramelized onions makes a versatile dip or side. Perfect for taco nights or fiesta spreads!

Recipe Info

Prep Time

30 min

Difficulty

Easy

Servings

Nutrition

calories293kcal

carbohydrates7g

fat26g

fiber1g

protein9g

sodium1024mg

sugar3g

Dinner Side Dish Appetizer Mexican

Ingredients

4 large poblano peppers

2 tbsp butter

1 onion, sliced

2 large garlic cloves, minced

3/4 cup Mexican crema

1 tsp salt, or to taste

1 tsp granulated chicken bouillon (e.g., Knorr®)

1/4 tsp freshly ground black pepper

1 cup Oaxaca cheese, shredded

Directions

Char poblano peppers directly on a gas stove over medium heat until blackened and charred (about 5 minutes). Transfer to a sealed plastic bag and let cool for 5-6 minutes. Peel off skins, remove seeds, then slice into strips; set aside.

In a large skillet, melt butter. Add onions and cook until soft and translucent (6-7 minutes). Add garlic and cook until fragrant (about 1 minute).

Add poblano peppers, Mexican crema, salt, chicken bouillon, and pepper. Cook and stir until combined.

Turn off heat, add cheese, and stir until melted.