RAJAS POBLANO CON CREMA TACOS

Our garden has been amazing this summer. One of my treats is being able to walk through it as I look for inspiration for dinner. We have plenty of tomatoes and lettuce for a side but I was looking for a main course. Our Poblano chili plants have done well this year. We have made chili rellenos, grilled them and used them in fajitas. I was looking at the Poblano plant with bright green peppers hanging from it and I thought about Rajas con Crema, translated means slices with cream. Something I haven't had in years. Rajas are sliced roasted Poblano peppers, sliced roasted onions, then simmered in cream and cheese. I used the recipe below as a guide but I spotted a small zucchini growing and added that. I also added one serrano for a little heat. I used 1/2 and 1/2 for the cream and Trader Joe's Quattro Formaggio-a blend of Parmesan, Asiago, Fontina, and Provolone. This was one of the best tacos ever and the zucchini added a nice crunch.

When shopping for Poblano peppers don't get confused. Many times markets mislabel them as Pasilla chilies.

These are Poblano peppers. When dried they are called ancho peppers.

These are Pasilla chiles. It is the dried form of a long and narrow pepper called a chilaca.

RAJAS POBLANO CON CREMA TACOS

2 pounds fresh large poblano chiles

      1 onion, quartered, cut crosswise into 1/4-inch slices

4 garlic cloves, minced

2 teaspoons dried oregano, preferably Mexican

3/4 cup crème fraîche, sour cream, or 1/2 and 1/2

1/4 cup shredded Monterey Jack or white cheese blend

Kosher salt 
Artisanal Corn Tortillas

Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chilies on a rimmed baking sheet. If grilling, put chilies directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.

Transfer chilies to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chilies. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.

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.

Add chilies; cook until flavors meld, about 5 minutes. 

Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. 

Season to taste with salt.

Serve inside warm corn tortillas.

Recipe adapted from Epicurious