Poblano Strips with Onions and Cream

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Poblano Strips with Onions and Cream

 

2 lbs. fresh poblano chilies, about 8

1 medium white onion

3 tbsps. vegetable oil

1/3 cup creme fraiche 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 creme fraiche or

cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled,

covered. Reheat before serving.

 

 

 

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