CREAMY ROASTED POBLANOS AND BELL PEPPERS
Makes 6 to 8 servings
Get a head start on this colorful accompaniment by roasting, peeling, and seeding the peppers up to two days ahead.
4 large poblano peppers
2 red bell peppers
1 yellow bell pepper
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
½ teaspoon kosher salt
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup shredded Monterey Jack cheese
1. Position oven rack in upper third of oven. Preheat oven to broil.
Place peppers in a 12-inch cast-iron skillet. Broil, turning occasionally, until blistered on all sides, about 20 minutes. Transfer peppers to a large bowl; tightly cover bowl with plastic wrap, and let stand for 15 to
