Prep 35 mins
Cook 0 mins
If you want to add some sweetness to this dish just add an equal amount of corn with the chilies.
- 4 large green anaheim chilies (or 4 green bell peppers and 2 jalapenos) or 4 large poblano chiles (or 4 green bell peppers and 2 jalapenos)
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1⁄4 teaspoon ground cumin
- 1 cup light cream
- 1 cup chicken stock or 1 cup vegetable stock
- salt and pepper
- 1 lime, halved, to serve
- Roast the milk chilies, or the combination of bell peppers and jalapenos, in a heavy-based ungreased skillet until the skins are charred. Place in a plastic bag, twist to seal well and let stand for 20 minutes to allow the skins to loosen.
- Remove the seeds from the chilies and bell peppers, if using, and peel off the skins.
- Melt the butter in a large skillet, add the onion and garlic and sauté for about 3 minutes until softened. Sprinkle with the cumin and season with salt and pepper to taste.
- Stir in the sliced chilies and pour in the cream and stock. Cook over a medium heat, stirring always, until the liquid reduces in volume and form a richly flavored sauce.
- Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.
The flavor of this is so yummy! I couldn't stop eating it! It did seem like a strange side dish, though, and I plan on adding chicken next time for a main dish. I added a bit of corn starch at the very end to thicken it even more. I'll definitely make it again! I served it with Recipe#127295 and Recipe#17126.
Delicious! My DH and I loved this recipe. I used poblano peppers and 1 green bell pepper and vegetable stock. I'm sorry I didn't get a photo, but the cream curdled a bit. I left it for a minute and look what happened! Even though it didn't look that great, it was still wonderful! Thank you Julie! Oh, and I didn't peel all the skin off, and it was fine.