I had to share this Minimally Invasive Field to Feast post with you all because Rajas (roasted poblano chile peppers) con Crema is one of my absolute favorite dishes.
Plus, Amy’s photographs are stunning and I just love looking at them.
This is what I eat when The Boy isn’t home for dinner.
It pairs nicely with margaritas and spicy palomas.
What doesn’t?
FYI: Get the poblano chiles before a hard freeze wipes out the plants. Better yet, char and freeze the poblanos so you can enjoy this spicy, creamy delight all winter long.
If you like peppers you might enjoy this marinated red pepper dish, one of the farm girl’s favorites!
I still have a couple of hot peppers in the fridge — perfect for making a batch of spicy palomas! Thanks for the reminder. 🙂
That looks delicious! Gives me some ideas… Thanks for sharing!!