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Roasted Poblano Peppers with Crema and Cheese

Smoky roasted poblano peppers topped with creamy Mexican crema and melted Oaxaca cheese, garnished with cilantro and lime wedges for a flavorful side dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 poblano peppers medium-sized, firm, and unblemished
  • 1/2 cup Mexican crema or sour cream thinned with a splash of milk
  • 1 cup Oaxaca cheese or fresh mozzarella sliced thin
  • 1/4 cup fresh cilantro roughly chopped
  • 1 jalapeño thinly sliced (optional, for extra heat)
  • Salt and black pepper to taste
  • Olive oil about 1 tablespoon
  • Lime wedges for serving

Equipment

  • Gas burner or grill (or broiler as backup)
  • Long tongs or fork
  • Small bowl for ice water
  • Sharp knife
  • Cutting board
  • Serving platter or baking dish
  • Small spoon for scraping seeds

Method
 

  1. Choose firm poblanos with no soft spots, rinse under cool water, and pat completely dry.
  2. Fill a small bowl with ice water and set next to your work area along with a cutting board and sharp knife.
  3. Using long tongs, hold each pepper over a medium-high flame and rotate for 3 to 4 minutes per pepper until the skin is blackened and blistered.
  4. Immediately place the charred peppers into the ice water bath for 2 to 3 minutes to stop cooking and loosen the skin.
  5. Under running water, gently rub off the blackened skin, then cut a slit near the stem and scrape out seeds and membranes with a small spoon.
  6. Pat the peeled and cleaned peppers dry on a clean kitchen towel, removing all moisture.
  7. Arrange peppers on a platter, drizzle with olive oil, and season with salt and black pepper.
  8. Spread 2 tablespoons of crema down the center of each pepper and layer with thin slices of Oaxaca cheese.
  9. Garnish with chopped cilantro, optional jalapeño slices, and serve immediately with lime wedges.

Notes

Use the ice water bath to make peeling quick and easy, and keep toppings separate if storing to prevent sogginess.