Poblano Chili Cream Recipe
There is an infinity of vegetables with which exquisite creams can be prepared, perfectly fulfilling the function as elegant and delicious appetizers. On this occasion, we bring you a delicious poblano pepper cream, an inexpensive vegetable, easy to get and very versatile. You will see that its preparation is very simple and the taste is really spectacular. The children will love this recipe and so will you, as they will be eating vegetables without even knowing it. For both adults and children, it is a perfect starter!
We invite you to continue with us and discover how to make poblano chili cream, a practical and ideal recipe for the whole family.
Ingredients to make Poblano Chili Cream:
- 4 poblano peppers
- ½ white onion
- 2 cups of water (480 milliliters)
- 1 can of evaporated milk
- 1 cup whole milk
- 1 tablespoon of butter
- 1 tablespoon powdered chicken consommé (or vegetable)
- 2 sprigs of coriander
- 1 pinch of salt
How to make Poblano Chili Cream:
- Roast the poblano peppers on a griddle or directly on the fire. When they are completely roasted, but without burning, put them in a bag and let them rest for 5 minutes. After this time, remove them from the bag and clean them under the tap.
- Place the chills in the blender with the peeled and chopped onion, the water, the evaporated milk, the whole milk, the powdered chicken broth and the cilantro. Blend these ingredients perfectly until you obtain a homogeneous poblano pepper cream.
- Tip: You can use powdered vegetable consommé if you prefer.
- On the other hand, melt the butter in a skillet over medium heat. When it is melted, add the cream and let it thicken for about 10 minutes. At this point, add the salt to season and stir constantly.
- After 10 minutes, you can now serve this delicious cream. We recommend serving it hot or warm, as it is much tastier than cold. This recipe for poblano chili cream is ideal for dinner or to accompany a grilled fish fillet or meat.
- Trick: You can also serve the poblano chili cream with corn on top.
