Serves: 6

Ingredients

6 poblano chiles, seeds and veins removed

1 tbsp avocado oil

1 white onion, julienned

1 cup Crema Mexicana*

Salt, to taste

Corn tortillas

Instructions

  1. Preheat broiler. Place poblanos on a baking sheet. Roast under broiler, carefully flipping with tongs until charred on all sides, about 5 minutes. Place charred poblanos in a bowl and cover with plastic wrap and cooled enough to handle, about 15 minutes.
  2. Remove skin from chiles. Slice them lengthwise into strips 1/2-inch thick.
  3. Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft; do not brown.
  4. Add the chile strips (rajas) and the crema Mexicana. Cook the chile mixture until heated through, about 5 minutes. Season with salt.
  5. Serve immediately with warm corn tortillas.