* 8 Poblano Chiles * 2 tbsp Butter * 1/2 Large White Onion thinly sliced * 2 Garlic Cloves minced * 1 cup Sweet Corn * 1 tsp Kosher Salt * 1 cup Whole Milk * 1 cup Sour Cream * 4 oz Cream Cheese * 1 cup Shredded Mozzarella or Monterey Jack Cheese * Nachos or Warm Tortillas for serving
# Instructions
* You can roast the chiles over a gas stove, roasted under a broiler or over a barbecue grill. * Our preference is to use the broiler in our oven. Arrange a rack in the top position of the oven and preheat the broiler to high. Arrange chiles poblanos on a sheet pan and char under the broiler, turning, until all sides are charred, 2-4 minutes per side. * Transfer the chiles poblanos to a large bowl, cover the bowl tightly with plastic wrap, and let the chiles steam for 20 minutes. * Carefully remove the stems, peel and seeds from each chile. Cut the chiles lengthwise into 1/2 inch wide strips and set aside until ready to use. * In a large skillet, over medium heat, melt the butter. Add the onion, garlic, and salt and cook, stirring occasionally, until the onion is lightly browned, around 8 minutes. * Add the poblano, corn, cream cheese, sour cream and milk and stir to combine. Reduce the heat to medium low and simmer until mixture thickens, about 5 minutes. * Add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. * Serve with tortillas chips or warm corn tortillas.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/rajas-con-crema-mexican-roasted-poblanos-in-cream-recipe)!
# Ingredients
* 8 Poblano Chiles
* 2 tbsp Butter
* 1/2 Large White Onion thinly sliced
* 2 Garlic Cloves minced
* 1 cup Sweet Corn
* 1 tsp Kosher Salt
* 1 cup Whole Milk
* 1 cup Sour Cream
* 4 oz Cream Cheese
* 1 cup Shredded Mozzarella or Monterey Jack Cheese
* Nachos or Warm Tortillas for serving
# Instructions
* You can roast the chiles over a gas stove, roasted under a broiler or over a barbecue grill.
* Our preference is to use the broiler in our oven. Arrange a rack in the top position of the oven and preheat the broiler to high. Arrange chiles poblanos on a sheet pan and char under the broiler, turning, until all sides are charred, 2-4 minutes per side.
* Transfer the chiles poblanos to a large bowl, cover the bowl tightly with plastic wrap, and let the chiles steam for 20 minutes.
* Carefully remove the stems, peel and seeds from each chile. Cut the chiles lengthwise into 1/2 inch wide strips and set aside until ready to use.
* In a large skillet, over medium heat, melt the butter. Add the onion, garlic, and salt and cook, stirring occasionally, until the onion is lightly browned, around 8 minutes.
* Add the poblano, corn, cream cheese, sour cream and milk and stir to combine. Reduce the heat to medium low and simmer until mixture thickens, about 5 minutes.
* Add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted.
* Serve with tortillas chips or warm corn tortillas.