Chiles Rellenos de Rajas con Queso

Ingredients

• 6 poblano peppers (divided use)
• 2 cups Mexican crema or sour cream mixed with a touch of milk
• 3 cups shredded Oaxaca cheese
• 1 white onion, sliced
• 2 cloves garlic, minced
• 3 tbsp vegetable oil
• salt and white pepper to taste
• 1/4 cup fresh cilantro
• 2 tbsp butter

Method

1. Roast all poblanos over an open flame until charred, peel, and remove seeds. Slice 2 poblanos into strips and set the other 4 whole for stuffing.
2. Heat 1 tbsp oil and sauté onion and garlic until soft. Add roasted poblano strips, 1 cup crema, and 1 cup cheese. Simmer gently for 5 minutes.
3. Stuff each whole poblano with the rajas mixture (about 3 tbsp per pepper).
4. Heat remaining oil and butter in a large skillet. Gently place stuffed poblanos in the pan and cook for 3 minutes on each side.
5. Pour remaining crema around the peppers and top with remaining cheese. Simmer covered for 5 minutes until cheese melts.
6. Transfer to a serving dish and garnish with cilantro.