Follow these steps for perfect results
poblano peppers
grilled, peeled, sliced
onions
sliced
margarine
melted
sour cream
queso fresco
crumbled
salt
dry instant chicken broth
pepper
ground
Grill poblano peppers over an open flame until charred.
Place grilled peppers in a plastic bag and let stand for 30 minutes to steam.
Peel the skin off the peppers and remove the seeds if desired.
Cut the peeled peppers into 1/2 inch slices.
Melt margarine in a cooking pan over medium heat.
Add sliced onions to the pan and sauté until translucent.
Season with salt, dry instant chicken broth, and pepper.
Add the sliced poblano peppers to the pan and stir frequently for 15 minutes.
Stir in sour cream and queso fresco.
Cook for an additional 5 minutes, stirring until heated through.
Serve warm with tortillas.
Expert advice for the best results
Adjust the amount of pepper to your preferred level of spiciness.
Roasting the peppers directly on the stove top is an alternative to grilling.
For a spicier dish, leave some of the pepper seeds in.
Everything you need to know before you start
15 minutes
Can be made a day in advance
Serve in a bowl, garnished with extra queso fresco.
Serve with warm tortillas
Serve as a side dish to grilled meats
Serve as a topping for tostadas
Pairs well with the spice and creaminess
Acidity cuts through the richness
Discover the story behind this recipe
Traditional Mexican dish often served during celebrations.
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