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Mexican



2 pounds fresh poblano chilies (about 8)
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup cr�me fra�che, crema 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 cr�me fra�che or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

Unrated