Chili Rajas (Roasted Poblano Peppers with Cream)

“Poblano chiles! When roasted, these chiles have a nice, smoky flavor. I like to eat this as a side dish next to Chile Con Carne and My Family’s Favorite Garlic Rice. The heavy cream balances out some of the heat. This recipe is super Keto-friendly too!”

8 Poblano peppers

4 TBSP. Lucini olive oil

2 medium onions, sliced

1 1/2 cups heavy whipping cream

2 garlic cloves, finely chopped

1/2 tsp. Himalayan sea salt

NOTE: Traditionally, corn kernels are added, but I like to keep it Keto-friendly.

How to Make It:

Roasting Poblano Chiles

Roasting in the oven

  1. Preheat your oven to 425°F.

  2. Rub whole poblanos with olive, and place on baking sheet.

  3. Roast for 30 to 45 minutes, or until charred on all sides, turning with tongs.

  4. Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

  5. Char until charred on all sides, turning with tongs. Repeat with the next pepper.

Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

Roasting on the stove top

  1. Place a poblano pepper directly on the grate of a gas burner with a flame turned to high.

  2. Roast the pepper until charred on all sides, turning with tongs. Repeat with the next pepper.

  3. Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

  4. After sweating the peppers, peel off the skin and using a knife, slit the chile and remove the seeds and stem. Make sure to wash your hands (sometimes the peppers are spicy). You can also rinse the peppers under water to remove the skin; it is will save some time. But if you would like to keep the delicious roasted flavor, peel them with the knife.

  5. Cut the peppers into 1/2” strips.

  6. Add 2 TBSP. olive oil in a skillet over medium-high heat. Once the oil is hot, add the sliced onion. Saute the onions till soft, stirring frequently. Add the garlic and cook for 2 minutes longer, then add the poblano strips. Continue cooking for another 2 minutes.

  7. Turn the heat down to medium, add the cream, and simmer for 2 -3 minutes. Add salt to taste.

Side DishesRaelee CortinaRaelee's Kitchengluten free, keto-friendlyComment