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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarianand carnivorousfriends happy. Ingredients:
2 pounds fresh large poblano chiles |
1 onion, quartered, cut crosswise into 1/4 slices |
4 garlic cloves, minced |
2 teaspoons dried oregano, preferably mexican |
3/4 cup crème fraiîhe or sour cream |
1/4 cup shredded monterey jack |
kosher salt |
Directions:
1. Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
2. Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4 strips.
3. Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
4. Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.
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