Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Blister poblano peppers in a dry skillet until the skins blacken. Bag 10 minutes, peel, seed, and cut into strips.
- Soften onion and garlic in butter. Add the rajas strips, salt and black pepper.
- Stir in sour cream and simmer until the sauce coats the peppers, 3 to 4 minutes.
- Scatter queso fresco and serve with warm corn tortillas.
Shopping tip
Poblano is medium in PT; use large green peppers if missing (milder). Natas azedas plus a splash of cream, or only natas azedas. Cebola, alho, queijo fresco. Tortillas de milho.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.