I learned this traditional mexican dish while attending cooking school at La Villa Bonita. This is a dish that Chef Ana’s abuela from northern Mexico would make. The satisfaction of roasting the poblanos can’t be underestimated. It’s just plan fun to turn on the gas burners and scald the firm, bright green chilies until they are charred perfectly! The dish is called Poblanos con Crema. But I’ve renamed it Poblanos con Angels y Diablos. The Angels: queso fresco, oaxaca cheese, queso blanco, mexican cream (sour cream), heavy cream and roasted corn kernels. The Devils: the left-over seeds after the chilies have been peeled, opened and cleaned. I like to leave a lot of the “diablos” behind to add a kick to the dish. Served with arroz con vegetales, in this case sautéed red peppers and shredded carrots and a side of fresh mango chunks — it’s a real trip to heaven with a little temptation on the side!
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