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