“Rajas Poblanas” or “Rajas con Crema” is the name given to a Mexican dish consisting of sliced Poblano pepper with cream (the name literally means "slices" in Spanish)
One of my favorite dish growing up as it is not only creamy and delicious in flavor but it can be used as a filling for enchiladas, crepes or anything you can think of, but it also they can be used as a side to top any other dish as salsa since they carry a mild hint of spice.
It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties)
2 pounds fresh large poblano chiles
1 onion, quartered, cut crosswise into 1/4-inch slices
4 garlic cloves, minced
1 teaspoons dried Mexican oregano
3/4 cup Mexican Sour Cream, Crème Fraîche
1/4 cup shredded Monterey Jack
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes. Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips. Heat a large dry heavy skillet over medium-high heat add the Olive oil then add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes. Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
Enjoy this amazing dish and Buen Probecho!
Chef Martin Lopez