Rajas Poblanas

Ingredients for Rajas Poblanas

• 900g fresh large poblano chillies

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

• 4 spicchi d'aglio, tritati

• 2 teaspoons dried oregano, preferably Mexican

• 180ml crème fraiîhe or soured cream

• 60ml shredded Monterey Jack

• Sale kosher

• 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.

Avvertenza

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