Creamy Poblano Rajas

Ingredients

• 4 poblano peppers, roasted and peeled
• 1 sliced onion
• 200 ml cream
• Salt to taste
• 1 garlic clove, chopped

Preparation

1. Roast the poblano peppers directly over a flame or on a griddle, turning until the skin is fully charred.
2. Place them in a plastic bag and let them rest for 10 minutes so they sweat; this makes the skin easier to peel.
3. Peel them, remove the seeds and membranes, and cut into strips (rajas).
4. In a skillet with a bit of oil, sauté the sliced onion over medium heat until translucent.
5. Add the chopped garlic and cook one more minute, being careful not to burn it.
6. Stir in the poblano strips and sauté for 2 to 3 minutes.
7. Add the cream, season with salt, and cook over low heat for 5 minutes until slightly thickened.
8. Serve hot, on its own or to fill tacos and quesadillas.