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Roasted Poblano Cream Sauce

Roasted Poblano Cream Sauce
Level
Easy
Prep 
15 min
Cook 
20 min
Servings
Makes 10 to 12 servings
KEY INGREDIENTS
A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.
Media Crema
7 oz. Can
INGREDIENTS
  • 4 large poblano chiles
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped white onion
  • 2 cloves garlic, finely chopped
  • 2 roma tomatoes, diced
  • 1/2 cup shredded mozzarella or pepper Jack cheese
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cans (7.6 fluid ounces each) NESTLÉ® Media Crema Table Cream
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
MAKE IT
Step 1
Char poblano chiles over open flame, turning with tongs. Place in a bowl; cover with plastic wrap and set aside for 5 minutes.
Step 2
With a fork or towel wipe off the charred chile skins. Do not run under water to clean or chiles will lose flavor. Remove seeds and chop; set aside.
Step 3
Heat a large pot over medium heat; add butter. Once melted, add onions and cook, stirring frequently, for 5 to 7 minutes or until browned. Add garlic and cook until light brown.
Step 4
Reduce heat to medium-low; add diced poblano chiles, tomatoes and cheese. Cook for 2 minutes, stirring frequently.
Step 5
Stir in Media Crema and heavy cream for about 5 minutes or until cheese is melted. Stir in sour cream and enjoy! (Goes great with pasta or rice.)
Tip:
Try substituting Media Crema Lite for the regular Media Crema!
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