INGREDIENTS (serves 4)
- 4 large fresh Poblano pepper, charred and peeled and seeded
- 1 white onion, cut into half moons
- 1 teaspoon olive oil
- 2/3 cup crema (you can find crema Mexicana in most grocery stores in the refrigerated section)
- 2/3 cup grated Cotija cheese + more for sprinkling
Char the pepper over your stove top or under your broiler. Once they are nicely charred, place them in a plastic bag and seal it. Wait 10 minutes, and then peel off charred skin. Remove stem and seeds inside. Chop up the pepper in a rough chop. Set aside.
In a skillet heat the tablespoon of olive oil on medium. Add the onions and 1/4 teaspoon salt and sweat for about 10 minutes. Raise temperature to medium-high and sauté another 2 minutes. Add the chopped up peppers and let sauté a couple of minutes more, until everything gets nice and hot.
Lower heat to medium again and add the crema and cotija cheese. With a spatula, fold in all the ingredients until it all gets nicely mixed. Let it come to a light simmer (but don't boil), then remove from heat. You can serve immediately, or sprinkle a little more cotija on top and place the skillet (it has to be oven proof) under the broiler and let it broil for 5 to 8 minutes or until top gets bubbly and toasty. How easy was that?