Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish)

Ingredients

• 4 poblano peppers (600g total), washed and dried
• 100ml crema or Mexican sour cream
• 30g butter
• 1 white onion (100g), thinly sliced
• 2 garlic cloves, minced
• 100g Oaxaca or mozzarella cheese, torn
• 8g fine sea salt
• 2g Tellicherry black pepper
• 2g dried Mexican oregano

Method

1. 1
   Char poblano peppers directly over a gas flame, rotating every 30 seconds, until skin is blackened all over, 8–10 minutes total.
2. 2
   Transfer to a plastic bag; seal and rest 10 minutes to steam and loosen skin.
3. 3
   Peel away charred skin under cool running water, working gently to preserve flesh; remove stem and seeds.
4. 4
   Cut poblanos lengthwise into 1cm-wide strips; set aside.
5. 5
   Melt butter in a wide pan over medium; sauté sliced onion until translucent, 4–5 minutes; add garlic and cook 1 minute.
6. 6
   Add poblano strips, crema, salt, pepper, and oregano; fold gently to coat in sauce, 2–3 minutes.
7. 7
   Scatter torn cheese over the top, fold once or twice to partially melt and distribute, then remove from heat.
8. 8
   Serve warm as a side dish to grilled meats, with extra crema drizzled on top if desired.