Roasted Green Chilies in Cumin-Garlic Cream

“If you want to add some sweetness to this dish just add an equal amount of corn with the chilies.”

Ingredients Nutrition

  • 4 large green anaheim chilies (or 4 green bell peppers and 2 jalapenos) or 4 large poblano chiles (or 4 green bell peppers and 2 jalapenos)
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 14 teaspoon ground cumin
  • 1 cup light cream
  • 1 cup chicken stock or 1 cup vegetable stock
  • salt and pepper
  • 1 lime, halved, to serve


  1. Roast the milk chilies, or the combination of bell peppers and jalapenos, in a heavy-based ungreased skillet until the skins are charred. Place in a plastic bag, twist to seal well and let stand for 20 minutes to allow the skins to loosen.
  2. Remove the seeds from the chilies and bell peppers, if using, and peel off the skins.
  3. Melt the butter in a large skillet, add the onion and garlic and sauté for about 3 minutes until softened. Sprinkle with the cumin and season with salt and pepper to taste.
  4. Stir in the sliced chilies and pour in the cream and stock. Cook over a medium heat, stirring always, until the liquid reduces in volume and form a richly flavored sauce.
  5. Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.

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