Roasted Poblano Pepper Strips in Creamy Crema Sauce

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A beloved Mexican comfort dish, fire-roasted poblano pepper strips are gently simmered in a silky crema sauce with sweet corn and stretchy melted cheese. Served warm with tortillas, it works beautifully as a hearty side or a satisfying vegetarian main course.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 15 gCarbs
• 4 gFiber
• 5 gSugar
• 8 gProtein
• 380 mgSodium
• 450 mgPotassium
• 180 mgCalcium
• 1.2 mgIron
• 95 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the roasted poblano strips

• 4 large poblano peppers (about 1 lb / 450 g)
• 1 tablespoon vegetable oil
• 1/2 teaspoon fine sea salt

For the cream sauce

• 1 cup Mexican crema (or 3/4 cup sour cream thinned with 1/4 cup milk)
• 1/2 cup Oaxaca cheese, shredded (or Monterey Jack)
• 2 tablespoons unsalted butter
• 1/2 medium white onion, sliced into thin half-moons
• 2 garlic cloves, finely minced
• 1 cup corn kernels (fresh or thawed frozen)
• 1/4 teaspoon freshly ground black pepper
• Pinch of dried Mexican oregano

For serving

• Warm corn tortillas, lime wedges, and crumbled queso fresco

Directions

1. Char the poblanos directly over a gas flame or under a broiler until the skin blackens and blisters on all sides, about 8 minutes. Transfer to a covered bowl to steam for 10 minutes, then peel off the skins, slit open, remove the seeds and stems, and slice into 1/2-inch strips.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 4 minutes, stirring occasionally.
3. Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to brown it.
4. Add the roasted poblano strips and corn kernels to the skillet, season with the salt, pepper, and oregano, and toss to coat. Cook for 3 minutes to let the flavors marry.
5. Lower the heat to medium-low and pour in the Mexican crema along with the butter. Stir gently and simmer for 5 minutes, allowing the sauce to thicken slightly and coat the peppers evenly.
6. Fold in the shredded Oaxaca cheese and continue to stir until fully melted and the sauce turns silky, about 2 minutes more. Taste and adjust salt as needed.
7. Remove from heat, let the sauce settle for 1 minute, and serve immediately in warm bowls with tortillas, lime wedges, and crumbled queso fresco on the side.

Cook’s Notes

• Char poblanos over an open gas flame whenever possible for the deepest smoky flavor; broiling works as a backup.
• If Mexican crema is unavailable, sour cream thinned with a splash of whole milk gives a similar tangy richness.
• Add a pinch of dried epazote at the end for an earthy, traditional aroma that pairs beautifully with poblanos.
• Queso fresco or crumbled feta can replace Oaxaca for a saltier, milder finish.
• Keep the heat gentle once the crema is added; a hard boil can cause the dairy to curdle or separate.

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