posted by SueFreeman 05-02-101 9:59 AM
Crema de Chile Poblano (Poblano Pepper Cream)
Mexican Chef is Adias Sanchez
1 T butter
1 med. onion
3 cloves minced garlic
7 poblano peppers, (seeded, roasted, peeled and chopped)*
1 medium tomato diced
salt and pepper to taste
1 medium cooked and diced potato
vegetable oil for sauteeing
2 (16 oz) cans chicken broth
3 oz Velvetta cheese diced
2 cups frozen whole corn
Melt butter and add vegetable oil to saute pan and saute onion, garlic and peppers for 3 to 5 minutes until onion is translucent. Add tomato and cover and allow it to cook for 5 minutes. Mash the tomato using a spatula and keep sauteing until it is incorporated with rest of ingredients.
Transfer the mixture into a dip pot (soup pan or Dutch oven) and add chicken broth. Bring to a boil and reduce heat and simmer for 20 minutes. Add cheese and stir until cheese is melted. Add milk and potato and blend using a hand mixer (or those shake blenders) until it is well blended. Add salt and pepper to taste. Add corn, bring to boil and let simmer for 5 minutes until corn is tender. Keep warm until serving. Serve with tortilla chips.
NOTE: You roast poblano's like you do red peppers. Just cut in half and clean and put directly under a
broiler until black. Then put in a zip lock bag and let steam. Skins will peel right off. You need gloves for this, or use a lot of Crisco covering your hands and under the nails to keep the oils from penetrating. The hotness comes from the membranes and seeds. The pepper it self is not hot.