Rajas Poblanas

Ingredients for Rajas Poblanas

• 900g fresh large poblano chillies

• 1 onion, quartered, cut crosswise into 1/4" slices

• 4 garlic cloves, minced

• 2 teaspoons dried oregano, preferably Mexican

• 180ml crème fraiîhe or soured cream

• 60ml shredded Monterey Jack

• Kosher salt

• Ingredient info: Fresh poblano chillies are available at specialty foods stores, Latin markets, and some supermarkets.

Preheat grill, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If grilling, place chillies on a rimmed baking sheet. If grilling, put chillies directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.

Transfer chillies to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chillies. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.

Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 240ml water; simmer until onion is tender and water has evaporated, 5-7 minutes.

Add chillies; cook until flavours meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.