You'll have to get a hold of some poblano peppers. They're big, green and a weeeee bit spicy. Sometimes more than others, sometimes not much at all, but a really nice flavor!
Take your poblanos, throw them on a cooking sheet and put them in the oven on a really high setting, 400 - 450. (if you have a toaster oven it's really great!) Wait till the skin starts to bubble up and turn black in the bubbles. When that happens, flip them over and then wait for it to happen on the other side.
Take them out and let them cool (the cooking shows say to put them in a brown paper bag, but I can never find one, just wait till they're cool, it'll be alright)
When they're cool, just pinch a peice of skin and peel it all off. If you left them in long enough it should come off in BIG peices and be quite easy.
Next, cut them into strips, set aside.
In a skillet, heat up some oil with a couple of crushed garlic cloves thrown in. Carmelize any chicken cut of your choice that is cut up into small chuncks or strips. Make it nice and brown and yummy!
Next, add in some Mexican Crema. Look for it where they have the tortillas and stuff in your Walmart or where ever. It'll be in a glass bottle and be white. It's not sour like sour cream but not as flavorless, and a lot more thick than whipping cream. (If you can't find it you COULD try this with sour cream, if you happen to love sour cream I guess??)
Anyways, add the crema to the chicken, garlic and all that yummy oil and throw in the poblano strips. Let everything simmer for a couple minutes and you're DONE!
If you like it and you have room for it onions are a reaallly yummy addition to this!
Poblano peppers
Mexican Crema
Chicken
garlic
oil
onion (optional)
Rasas Con Crema
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