This is such a wonderful dish, keto or not. So rich with flavour. Your family will add this dish to its weekly rotation.
The original recipe while already fairly low in carbs, includes sour cream and/or cream cheese for added tang and zest. Let me know how you like it and how you served it!
- 6 fresh poblano chiles
- 1 Tbsp butter
- 1/2 white onion, sliced lengthwise (root to tip), 1/4-inch slices
- 1/2 teaspoon salt
- 1/2 cup Mexican crema
- Use sour cream and/or cream cheese in the same quantity
- 1/4 cup heavy whipping cream
- 1/4 cup water
- 1/2 cup grated Monterey Jack cheese
- Place peppers on a baking sheet and set to broil, checking often. Turn as needed and remove once blackened.
- Place the chiles in a bowl, cover: Once the peppers are blackened all over (you can still have a few green spots), place them in a glass bowl and cover them with a plate. Let the chiles steam in their own heat for a few minutes.
- When the chiles are cool to touch, remove them from the bowl. Working over a sink (this part is messy) use your fingers or a damp towel to strip off the blackened parts. Try to avoid running the chiles themselves under water, as that may wash away some good flavor.
- Once the blackened outer skin is removed, open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips, about an inch wide. Set aside.
- Heat the butter in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes.
- Add the poblano chiles to the onions. Sprinkle the chiles with salt. Add the Mexican crema and the milk. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced.
- Sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce.
- Serve with breast of chicken prepared to your liking or, over rice/pasta (if you’re lucky).