Rajas con Crema

Ingredients

• 6poblano peppers
• 2white onion, thinly sliced
• 2 clovegarlic, minced
• 7/8 cupheavy cream, Mexican crema if you can get it
• 3 1/2 ozqueso fresco, crumbled
• 1 ozbutter
• 5 1/4 ozsweet corn, optional
• 1 tspsea salt

Method

1. 1

   Blacken the poblanos all over on a gas flame or under a hot broiler, about 10 minutes, turning as they blister.

2. 2

   Cover the hot peppers tightly for 10 minutes, then slip off the skins, pull out the seeds and cut the flesh into strips about 1 cm wide — the rajas the dish is named for.

3. 3

   Melt the butter in a wide pan and cook the sliced onion over a low heat for 12 minutes, until completely soft and sweet but barely colored. Add the garlic for the last minute.

4. 4

   Add the pepper strips and the sweet corn if using, and cook for 3 minutes. Pour in the cream and the salt and simmer gently for 5 minutes, until it thickens enough to coat the strips.

5. 5

   Take off the heat, scatter with queso fresco and serve with warm tortillas or alongside grilled meat.