Ingredients for Roasted Green Chilies In Cumin Garlic Cream
- Anaheim Chilies
- 2 tablespoons butter
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cumin
- Light Cream
- Chicken Stock
- Salt And Pepper
- Lime
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How to Make Roasted Green Chilies In Cumin Garlic Cream
- Preheat oven to 400°F (200°C).
- Roast 1 pound of green chilies (such as serrano or poblano), or a combination of 1/2 pound bell peppers and 1/2 pound jalapeños, on a baking sheet until skins are charred (about 15-20 minutes), flipping halfway through.
- Place roasted chilies in a bowl, cover with plastic wrap, and let stand for 20 minutes to allow skins to loosen.
- Once cool enough to handle, remove stems and seeds from chilies and bell peppers. Peel off charred skins. Roughly chop the chilies.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 3 minutes until softened.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chopped roasted chilies and 1 cup heavy cream. Stir in 1/4 cup chicken or vegetable stock.
- Simmer for 10-15 minutes, or until the sauce has thickened and reduced to your desired consistency, stirring frequently.
- (Optional) Stir in 1 cup of corn kernels during the last 5 minutes of cooking.
- Squeeze the juice of 1/2 lime just before serving.
- Transfer to a serving dish and serve warm. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
21g
Fat
55g
Carbs
4g