Rajas con Crema

Start to finish: 30 minutes
Impresses: 4

Ingredients

5 poblano peppers
2 tablespoons oil
½ yellow onion, diced
1 teaspoon garlic, minced
¾ cup Mexican-style crema
1 teaspoon salt

Method

Heat broiler to high and line a baking sheet with foil. 

Place poblanos on prepared baking sheet and roast until charred, turning two or three times to get equal charring on all sides. 

Add peppers to a zip-top gallon bag and let steam 5 minutes. Remove peppers from the bag, peel off the skin and remove the seeds. Cut into strips. 

In a medium-sized pan, heat the oil. Add diced onion, peppers and garlic, and sauté for 2–4 minutes until
the onion is translucent in color. When the onions have cooked down, add the crema and let simmer for 2–3 minutes. 

Season with salt. 

To serve, spread black beans or desired meat on a tostada and top with rajas con crema.