Roasted Green Chilies in Cumin Garlic Cream
Elevate your next meal with the bold and creamy flavors of Roasted Green Chilies in Cumin Garlic Cream. This irresistible recipe highlights the smoky sweetness of roasted poblano, Anaheim, or hatch chilies, which are delicately charred and simmered in a luscious, spiced garlic cream sauce. Infused with aromatic ground cumin and a hint of smoky paprika, this dish is finished with a garnish of fresh cilantro for a vibrant touch. Perfect as a flavorful side or a main dish when paired with rice, flatbreads, or grilled meats, this quick and easy recipe takes just 35 minutes from start to finish. Serve with lime wedges for a zesty kick and watch it become the centerpiece of your dinner table. Ideal for fans of bold, creamy, and comforting flavors, this recipe is a must-try for chili lovers!
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Recipe Information
Ingredients
- 6 pieces large green chilies (e.g., poblano, Anaheim, or hatch)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 cup heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 pieces lime wedges (optional, for serving)
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the green chilies. Arrange them on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, ensuring they are evenly coated.
Roast the chilies in the preheated oven for 15-20 minutes, turning them halfway through, until their skins are blistered and slightly charred.
Remove the chilies from the oven and transfer them to a bowl. Cover with a plate or plastic wrap to let them steam for 5-10 minutes. This will make removing the skins easier.
Once cooled, peel off the skins and discard the stems and seeds. Cut the chilies into thick strips and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat until the butter is melted.
Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
Stir in the ground cumin and smoked paprika, cooking for another 30 seconds to release their aromas.
Lower the heat and pour in the heavy cream, stirring well to combine. Let the cream gently simmer for 2-3 minutes, allowing it to thicken slightly.
Season the sauce with salt and black pepper, tasting and adjusting as needed.
Add the roasted chili strips to the skillet, tossing them gently to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
Remove from heat and sprinkle chopped fresh cilantro over the dish for garnish.
Serve immediately with lime wedges on the side, if desired. This dish pairs beautifully with rice, flatbreads, or grilled meats.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 16.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
