SERVINGS: 4
EGG-FREE, NUT-FREE, SOY-FREE, VEGETARIAN
PREP TIME: 10 MINUTES
COOK TIME: 8 MINUTES
STAND TIME: 5 MINUTES
TOTAL TIME: 23 MINUTES
COOK TEMPERATURE: BROIL
MACROS:
Fat: 71%
Carbs: 23%
Protein: 6%
PER SERVING:
Calories: 189
Total Fat: 15 g
Total Carbs: 11 g
Net Carbs: 10 g
Fiber: 1 g
Sugar: 1 g
Sugar Alcohol: 0 g
Protein: 3 g
Ingredients
½ red onion, thinly sliced
2 tablespoons vegetable oil
¾ teaspoon kosher salt
4 poblano peppers, cut in half lengthwise and seeded
⅓ cup heavy whipping cream or half-and-half
Juice of ½ lemon
1 tablespoon sour cream
1 teaspoon ground cumin
Directions
SET an oven rack 6 inches below the broiler. Preheat the broiler on high.
On a large rimmed sheet pan, toss the onion with 1 tablespoon of the oil and ¼ teaspoon of the salt. Scatter the onions around the pan.
Rub the peppers with the remaining 1 tablespoon oil and sprinkle with ¼ teaspoon of the salt. Arrange the peppers, cut sides down, on the onions. Broil until the tops of the peppers are blistered, about 8 to 10 minutes. Remove from the oven. Cover with foil or a clean cotton kitchen towel; let stand for 5 minutes.
Meanwhile, in a small bowl, stir together the whipping cream, lemon juice, sour cream, cumin, and remaining ¼ teaspoon salt; set aside.
Peel the peppers and slice into long strips. Transfer to a medium bowl and add the onion and cream mixture. Toss to combine.
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