Creamy Pasta With Poblano Peppers Recipes
CREAMY POBLANO PEPPER STRIPS (RAJAS)
Provided by Marcela Valladolid
Categories side-dish
Time 45m
Yield 4 to 6 servings (or 2 cups)
Number Of Ingredients 8
Steps:
- Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
- Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.
CREAMY PASTA WITH POBLANO PEPPERS
This looks good. I found this recipe on a Spanish language website and translated it to English. Please forgive the mistakes.
Provided by Carrlin
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter over medium-high heat.
- Season the chicken with pepper and garlic salt and brown it in the butter.
- When the chicken is browned, add the pepper strips and mushrooms.
- Let this cook awhile and then add the cooked pasta.
- Meanwhile, in the blender, mix toger the table cream, cream cheese, garlic and chicken bouillon powder.
- Add the cream and the corn kernels to the pasta and stir to coat.
- This could be served hot or cold.
Nutrition Facts : Calories 1029, Fat 51.8, SaturatedFat 26.6, Cholesterol 270.6, Sodium 363.6, Carbohydrate 98.3, Fiber 5.1, Sugar 4.1, Protein 47.9
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- Char poblano peppers on all sides over a gas flame. If you don't have a gas stove, char them under the broiler. Once all of the pepper is charred, place in a bowl and cover with plastic wrap. Let them sit for 5 minutes. Peel skin off, take stem and seeds out. Season chicken on both sides with 1/2 teaspoon salt, a little bit of black pepper, and ground cumin. Set aside.
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- While pasta cooks, add two peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender. Blend until smooth. Slice third pepper into strips.
- Once pasta is drained, add poblano cream sauce from the blender to the pot, along with remaining heavy cream, garlic, 1/2 teaspoon salt, and red pepper flakes. Bring to a boil and reduce to a simmer until slightly thickened, about 3 minutes. Add cooked pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn. Toss until pasta has absorbed sauce. Season to taste with salt and pepper. Garnish with chopped cilantro.
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