Roasted-Poblano Cream

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.

Yield: Makes 1 quart; 10 to 12 servings
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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 73%
  • Protein: 1.4g
  • Fat: 6.3g
  • Saturated fat: 3.7g
  • Carbohydrate: 4.4g
  • Fiber: 0.6g
  • Sodium: 18mg
  • Cholesterol: 13mg


  • 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


  1. 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. 2. When cool enough to handle, peel, stem, and seed chilies; core and peel tomatoes. Chop chilies, tomatoes, and onions.
  3. 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.
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