How to make it

  • Select fresh poblano peppers that are not too "pleated". Fire roast the peppers until the outside skin is black. I used my gas burners on top of my stove and kept turning them, about 10 minutes or so. Place them in a plastic bag for about 10 minutes, the steam will help making peeling easy. Once peeled, remove stems, seeds and membrane. If you want to keep more heat, leave some membrane and/or seeds.
  • Cut peppers into 1/2 inch strips. Slice onion in thin slices. Chop garlic.
  • Melt butter (could substitute olive oil) in a large frying pan, and add onion and garlic, sauté until onion is soft. Add peppers and cumin. Sauté for about 10 minutes until everything is soft and tender.
  • Slowly pour in the milk and let simmer until milk is warm. Cut the Greek cream cheese in chunks and add to pan. Over low heat, gently stir until the cheese melts. Add salt and pepper.
  • Note: you could blend for a smooth sauce.

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  • NPMarie 5 years ago
    Wow, this sounds delicious..love Poblanos!
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