Provided By: Chef Christina Dimacali of Clean Your Plate, Philadelphia
Ingredients:
6 fresh poblano chiles
Canola oil
1 ½ cups sliced white onion
¼ - ½ cup *Mexican crema
Pinch of Salt
2 ounces crumbled Chihuahua cheese, optional
Directions:
1. Preheat your oven to broil. Place oven rack to the highest position. Lightly spray
a sheet pan with oil. Remove the seeds and cut poblano chiles into large flat
sections. Place the chiles skin side up on the sheet pan and brush with a little oil.
Oven broil chiles until skins are completely blackened.
2. Transfer chiles to a large bowl and cover tightly with plastic wrap for 15 minutes.
Peel and discard the blackened skins. Slice chiles into strips.
3. Heat 2 teaspoons oil in a skillet over medium high heat. Add the onions and
sauté until charred and just starting to soften. Reduce the heat to low, add the
chiles and sauté for 10 minutes.
4. Add Mexican crema and salt. Continue cooking over low heat for 5 minutes.
Optionally, top with crumbled cheese and serve.
