Rajas con Crema Recipe
- 2 pounds fresh poblano chilies (about 8)
- 1 medium white onion (about 8 ounces)
- 3 tablespoons vegetable oil
- 1/3 cup crème fraîche or heavy cream
- 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 créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.
