Rajas Con Crema (Creamy Roasted Poblano Strips)

Let's Cook

1. Step 1.

   Roast: 2 pounds poblano or chilaca chiles

2. Step 2.

   Peel, seed, stem, and slice them into thick strips. Heat in a large skillet over medium-high heat until hot: 2 tablespoons vegetable oil

3. Step 3.

   Add and cook until starting to brown, 5 to 8 minutes: 1 large onion, thinly sliced; (2 garlic cloves, smashed)

4. Step 4.

   Add the pepper strips and: ½ cup Mexican crema; ½ cup milk or water; 2 teaspoons dried oregano; ½ teaspoon salt

5. Step 5.

   Let the mixture come to a simmer, reduce the heat to medium-low, and cook until the peppers and onions are tender, about 5 minutes. Remove from the heat and stir in: ½ cup shredded Oaxaca cheese or Monterey Jack (2 ounces)