Recipe courtesy of Gourmet Magazine
Total:
57 min
Active:
20 min
Yield:
4 to 6 cups
Level:
Intermediate

Ingredients

  • 2 pounds fresh poblano chilies (about 8)
  • 1 medium white onion (about 8 ounces)
  • 3 tablespoons vegetable oil
  • 1/3 cup creme fraiche or heavy cream

Directions

Roast and peel chiles. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.

In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt, to taste, and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

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