Poblano Strips With Onions And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh poblano chilies, about |
| 1 | White onion, about 8 ounces | |
| 3 | T | Vegetable oil |
| 1/3 | c | Creme fraiche or heavy cream |
INSTRUCTIONS
8 Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch thick slices. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled, covered. Reheat before serving. Yield: Enough as an accompaniment for 32 tacos NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 371
Total Fat: 42g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g