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Chiles Poblanos con Crema Poblano Peppers in Crea
Contributed by: Holly Kozelsky
6 poblano peppers
1/2 tsp. salt
2 (7.6 ounce) cans Nestle Media Crema Table Cream
6 servings white rice, cooked
Wash peppers. Rub the outsides of the peppers with cooking oil. Place them on a flat cooking tin under the broiler of an oven until the skins blister. Then turn them over and do the same for the other side.
Remove the peppers from the oven and immediately place them in a plastic bag which you close. Leave them there for 20 to 30 minutes to loosen the skin.
Remove the peppers from the bag. Pull off the skin with your fingers.
Pull each pepper open. Remove the stem end and seeds; rinse. Slice peppers into slices about twice the width of the tines of a dinner fork, and 1 to 2 inches long.
Heat 1 1/2 tablespoons cooking oil. Saute peppers for about 5 or 6 minutes, stirring occasionally. Add salt.
Stir in the cream. Let warm thoroughly, about another 3 minutes.
Serve over rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)