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Roasted-Poblano Cream

Yield Makes 1 quart; 10 to 12 servings
Notes: Poblano chilies are big, triangular dark green chilies, often mislabeled pasilla; if they're not available, substitute fresh Anaheim (California or New Mexico) chilies. You can prepare the vegetables through step 2 up to 1 day ahead; wrap the grilled or roasted vegetables airtight and chill.


  • 12 ounces fresh poblano chilies (see notes)
  • 8 ounces Roma tomatoes
  • 1 onion (8 oz.)
  • 1 teaspoon salad oil
  • 2 cups sour cream
  • Salt and pepper

Nutrition Information

  • calories 78
  • caloriesfromfat 73 %
  • protein 1.4 g
  • fat 6.3 g
  • satfat 3.7 g
  • carbohydrate 4.4 g
  • fiber 0.6 g
  • sodium 18 mg
  • cholesterol 13 mg

How to Make It

  1. Rinse chilies and tomatoes. Peel onion and cut into 3/4-inch-thick slices; rub salad oil over onion slices. Place chilies, whole tomatoes, and onion slices on a barbecue grill 4 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. (Or arrange vegetables in a 10- by 15-inch baking pan and broil 4 inches from heat.) Cook vegetables, turning as needed, until well browned on all sides, 8 to 12 minutes; as done, transfer to a board.

  2. When cool enough to handle, peel, stem, and seed chilies; core and peel tomatoes. Chop chilies, tomatoes, and onions.

  3. In a 10- to 12-inch frying pan over medium heat, stir chopped vegetables until hot, about 2 minutes. Add sour cream and stir just until hot but not boiling, about 2 minutes. Add salt and pepper to taste. Scrape into a bowl.

  4. Nutritional analysis per 1/4 cup.