Chiles Poblanos con Crema

Instructions

1. Preheat your oven to 375° F (190° C). Prepare the chilies by placing them directly on a gas flame or under the broiler. Roast them until the skin is blackened, turning occasionally.
2. Once blackened, transfer the chiles to a bowl and cover with a plate or plastic wrap to steam for about 10 minutes. This will help loosen the skin.
3. Peel the skins off the chiles (it’s okay if some bits remain). Make a slit down the side of each chile and remove the seeds. Set aside.
4. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
5. Add the minced garlic to the onions and cook for an additional minute until fragrant.
6. Reduce the heat to low, then add the heavy cream and cream cheese to the pan, stirring constantly until the cream cheese is melted and the sauce is smooth.
7. Stir in the salt, black pepper, and corn kernels. Continue to cook, stirring occasionally, until the corn is warmed through.
8. Carefully place the peeled and seeded chiles in the cream sauce, spooning some of the sauce over them to coat well.
9. Sprinkle the grated cheese over the top of the chiles, then transfer the skillet to the preheated oven.
10. Bake for about 10-15 minutes, until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
11. Serve the Chiles Poblanos con Crema hot, garnished with fresh cilantro if desired. For a complete meal, serve with warm tortillas or steamed rice.
12. Tip: If you prefer a bit of heat, you can leave some seeds in the chiles or add a pinch of cayenne pepper to the sauce. Make sure not to touch your face after handling chiles; wash your hands thoroughly.