- Bunch of poblano peppers
- Onion
- Tad of oil
- Mexican crema or sour cream
- optionally, fresh corn
- optionally, queso Oaxaca or panela or fresco
Start with 1 or more produce-section bags of Poblano peppers, it's handy if the bags are not totally full for a subsequent step.
Place the Poblano peppers over an open flame, typically directly over a natural gas burner on a stove. Their skin will bubble and blister, rotate and rearrange them with tongs until the burns, bubbles, and blisters are evenly distributed around the chiles and you feel a tingle in your upper sinuses. Put the singed peppers back in the produce bags, then close the bags tightly to 'sweat' the chiles inside.
While the chiles are sweating, sautee some onion slices in a pan. Optionally, add some pre-cooked whole kernels of corn when the onion is almost done.
Take the chiles out of the bag. Their skin will be wilted and will come off in your fingers. Peel the outer layer of the chiles off and discard. Once the outer skin is removed, de-vein the rest and remove the seeds. Then cut the flesh into thinninsh strips.
Add the chile strips (the 'rajas') back into the pan with the onion. Get it all hot and finish cooking any bits of chile that remain raw after the skin removal process. When it looks close to done, lower the cooking heat to a minimum and add the cream and cheese(s) and warm them for about 5 minutes.
tags: vegetarian