Why Serve Cream With Chiles?
There’s a good reason spicy Mexican food is often served with dairy.
Milk proteins neutralize the spicy capsaicin molecules in hot chilies.
Elise Bauer
So you get less of the bite of the chile and more of the actual flavor of it.
Then you cut them into strips, and simmer them with sliced onions in the cream sauce.
Serve them as a side to Mexican dishes, or rolled up in warmed tortillas.
Elise Bauer
So that’s how I’ve reproduced them here.
The best way to do this is over an open flame of a gas stove.
Sometimes with a broiler the chiles end up cooking too much before they blacken.
Poblanos in my garden.Elise Bauer
They should still be a little firm.
This is easier to control when you cook them directly over flame.
Let the chiles steam in their own heat for a few minutes.
Elise Bauer
When the chiles are cool to touch, remove them from the bowl.
Cut the chiles into long strips, about an inch wide.
I just like them with thicker strips.
Elise Bauer
Add the onions and cook until translucent, about 3 to 4 minutes.
Add the poblano chiles to the onions.
Sprinkle the chiles with salt.
Elise Bauer
Add the Mexican crema and the milk.
Gently stir to coat the chiles.
Sprinkle in the grated jack cheese.
Elise Bauer
Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce.
Serve with warmedcornorflour tortillas.
Elise Bauer
