MAKE IT
Step 1
Char poblano chiles over open flame, turning with tongs. Place in a bowl; cover with plastic wrap and set aside for 5 minutes.
Step 2
With a fork or towel wipe off the charred chile skins. Do not run under water to clean or chiles will lose flavor. Remove seeds and chop; set aside.
Step 3
Heat a large pot over medium heat; add butter. Once melted, add onions and cook, stirring frequently, for 5 to 7 minutes or until browned. Add garlic and cook until light brown.
Step 4
Reduce heat to medium-low; add diced poblano chiles, tomatoes and cheese. Cook for 2 minutes, stirring frequently.
Step 5
Stir in Media Crema and heavy cream for about 5 minutes or until cheese is melted. Stir in sour cream and enjoy! (Goes great with pasta or rice.)
Try substituting Media Crema Lite for the regular Media Crema!
