Creamy Roasted Poblano Strips (Rajas) by Goo Gle

Ingredients

• 5 large poblano peppers
• 1 tbsp vegetable oil
• 1 large white onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup corn kernels
• 1/2 cup Mexican crema
• 4 oz Queso Oaxaca, shredded
• 1 tsp Mexican oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Place whole poblano peppers directly over a gas flame or under a broiler, turning frequently for 10 minutes until skins are blackened and blistered.
2. Transfer charred peppers to a plastic bag or covered bowl to steam for 10 minutes, then peel off skins, remove stems and seeds, and slice into thin strips.
3. Heat oil in a large skillet over medium heat, add sliced onion, and sauté for 5 minutes until soft and translucent.
4. Stir in minced garlic and corn kernels, cooking for 2 minutes until fragrant.
5. Add the poblano strips, Mexican oregano, salt, and pepper, then pour in the Mexican crema and simmer gently for 3 to 5 minutes.
6. Fold in the shredded cheese and stir until completely melted and creamy before removing from heat.