Recipe courtesy of Gourmet Magazine

Rajas con Crema

  • Level: Intermediate
  • Total: 57 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 22 min
  • Yield: 4 to 6 cups
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2 pounds fresh poblano chilies (about 8)

1 medium white onion (about 8 ounces)

3 tablespoons vegetable oil

1/3 cup creme fraiche or heavy cream


  1. Roast and peel chiles. 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.
  2. 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. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.
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