Poblano Strips with Onions and Cream (Rajas Con Crema)
Bon Appetit
Poblano Strips with Onions and Cream (Rajas Con Crema)
Bon Appetit
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2 pounds fresh poblano chiles (about 8) 1 medium white onion (about 8 ounces) 3 tablespoons vegetable oil 1/3 cup creme fraiche or heavy cream Directions: Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3 inch thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4 inch thick slices. In a heavy skillet, cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste, and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. Can be made 1 day ahead and chilled, covered. Reheat before serving. Makes enough as an accompaniment for 32 tacos.
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