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This Mexican classic totally fits my definition of comfort food.  Warm, rich, filling…these are the adjectives of Fall and Winter.  Creamy and just a little bit spicy, you will wonder where these sauteed peppers have been all your life.

Adapted from a recipe by Marcela Valladolid, here are the ingredients:

  • 6 fresh poblano chiles
  • 2 tablespoons canola oil
  • 1 yellow onion, thinly sliced
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup heavy cream
  • 1/4 cup Mexican crema
  • 1/2 cup Monterey Jack or Mexican Mix, shredded cheese
  • kosher salt
  • freshly ground pepper

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The first thing you get to do with this recipe is burn things, the poblano peppers, to be exact.  Char the chiles directly over your gas burner or under your broiler until they are blackened on all sides.  I used all my burners at once to make this go faster.

It’s really fun to play with fire.

Pop the finished peppers in a plastic bag to steam for about 10 minutes.

When you take them out, the black skin will slide right off.  Open them up and scrape out the seeds as well.  Cut the chiles into strips and set aside.  Thank you to Lita’s hand for making a special guest appearance.

Add the oil to a heavy skillet over medium heat.  Add the onion and saute until translucent, about 5 minutes.

Add the corn and cook for another 4-6 minutes.

Add the chiles and saute for an additional 5 minutes.

Add the heavy cream and Mexican crema and cook until bubbling, about 3 minutes.

Add the cheese.

Stir until melted and smooth.  Season with salt and pepper to taste.

Wrap it in a tortilla and eat it.  Nuff said.  Of course, if you also make the Beer Marinated Beef Fajitas, the two make a satisfying combo.

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