Chiles in Cream Sauce
This dish, adapted from “Frida’s Feasts” by Guadalupe Rivera and Marie-Pierre Colle (Clarkson Potter, 1994), is good served over corn bread, polenta, pasta, chicken or fish.
4 tablespoons (1/2 stick) butter
1 large onion, thinly sliced
8 poblano chiles, roasted, peeled, seeded and cut in strips
2 cups cream
Heat the butter in a skillet over medium heat, and saute the onion until translucent. Add chile strips and cook 2 minutes. Stir in cream, season with salt and pepper to taste, and heat through. Makes 8 servings.
Per serving: 310 calories (81 percent rom fat), 28.4 g fat (17.5 g saturated, 7.9 g monounsaturated), 98 mg cholesterol, 3.5 g protein, 11.7 g carbohydrate, 0.6 g fiber, 80 mg sodium.