Chiles Rellenos with Poblano Cream Sauce

Ingredients & Substitutes

Instructions

1. 1

   Roast 4 medium poblano peppers on a hot comal or directly over a flame until the skins are charred and blistered, then place them in a sealed plastic bag for 15 minutes to steam, making them easier to peel.

2. 2

   Carefully peel the skin from the 4 poblano peppers, make a slit down one side of each pepper, and remove the seeds and veins, being careful to keep the peppers intact.

3. 3

   Stuff each of the 4 cleaned poblano peppers with 50 grams of shredded Oaxaca cheese, then set them aside.

4. 4

   In a blender, combine 2 medium tomatoes, 0.5 medium white onion, 2 garlic cloves, 1 cup chicken broth, 0.5 teaspoon cumin, 0.5 teaspoon dried oregano, 0.75 teaspoon salt, and 0.25 teaspoon black pepper, then blend until smooth to create the sauce.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, pour in the blended sauce, and simmer for 10 minutes, stirring occasionally until slightly thickened.

6. 6

   Reduce the heat to low, stir in 0.5 cup heavy cream into the sauce, and continue to simmer for 5 minutes, allowing the sauce to become rich and creamy.

7. 7

   Gently place the 4 cheese-stuffed poblano peppers into the simmering poblano cream sauce and cook for an additional 10 minutes, ensuring the cheese melts and the flavors meld together.