Chicken with Poblanos and Cream
THE MEXICAN DISH rajas con crema (“strips with cream”) features strips of charred poblano peppers folded into a rich mixture of cream, onions, and sometimes corn. When I was living in Mexico City, I was always excited to see this dish at taco joints—it never failed to comfort me after a long day of restaurant work.
Dark-emerald poblanos, an American supermarket staple, have a rich chile flavor and an unpredictable punch of mild heat. I set out to create using this approachable, ultratasty pepper.
