6 fresh poblano chilies
1 tablespoon butter
1/2 white onion, sliced lengthwise (root to tip), 1/4-inch slices
1/2 teaspoon salt
1/2 cup Mexcian crema (Mexican sour cream) or crème fraîche
1/2 cup milk
1/2 cup grated Monterey Jack cheese
Place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over so the flame can blacken the other sides.
Let the chilis steam in their own heat for a few minutes and then peel the outer skin away.
Use your fingers or a damp towel to strip off the blackened parts. This part is messy.
open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips,
Cook onions until translucent and combine with pepper strips.
Add crema, cheese, and milk.
While my kids were in Baja they really enjoyed this dish that was on the buffet at the resort. We found a recipe and included it in our Easter dinner for the entire family to enjoy.
Recipe https://share.google/oHwmF3MiO8j9Q9APr
