Poblano strips with onions and cream

1 Servings

Ingredients

Quantity Ingredient
2 pounds Fresh poblano chilies; about 8
1 medium White onion; about 8 ounces
3 tablespoons Vegetable oil
⅓ cup Creme fraiche or heavy cream

Directions

Roast and peel chilies. Wearing rubber gloves, cut chilies into ⅓-inch thick strips. Halve onion lengthwise and cut each half lengthwise into ¼-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 creme fraiche or cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled, covered.

Reheat before serving.

Yield: Enough as an accompaniment for 32 tacos NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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