Ingredients

• 4 large poblano peppers
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 0.75 cups Mexican crema
• 1 teaspoon salt
• 1 teaspoon chicken bouillon granules
• 0.25 teaspoons ground black pepper
• 1 cup Oaxaca cheese

Instructions

1. 1 Place poblano chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 5 to 6 minutes. Peel off charred skins, remove seeds, and slice chiles into strips. Set aside.
2. 2 Melt butter in a large skillet. Add onions and cook until soft and translucent, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add poblano peppers, Mexican crema, salt, chicken bouillon, and pepper; cook and stir until combined. Turn off heat, add cheese, and stir until melted.

Nutrition per serving