Side Dishes

Rajas de Chile Poblano con Crema y Requeson

Chile Poblano Stripes with Cream and Curd

* 1 kilo Chile poblano
1 big white onion
250 ml.. sour cream
1/4 kg. curd or grated Queso Anejo
oil
Salt and Pepper

Grill the poblanos until the skin is burnt, place them in a plastic bag. Close the plastic bag and wrap it with a kitchen fabric. Half and hour later, peel them, and remove the seeds and veins. If you like you can was them, to remove better the burnt skin. Cut the chiles and onion in thin stripes.

You may use a pan or a saucepan. Saute the onions with medium low heat, add the stripes of Poblano and fry a little more, you will see how the onions turn a little green. Here I have to say that if you don't wash your chiles you will add to your dish a smoked taste, some people like it, so it is just matter of taste.

When your chiles have been fried for 5 min, turn the heat to medium low, and add the cream and curd or queso anejo, what you have chosen to use, salt and pepper, and stir well. If you see that your sauce is a little thick you may add a little milk. Let them cook very slow until the onion is soft.

Optional:
Some times to make a little change in my dish I add some spinach at the moment I am frying the chiles with the onions or some green beans in stripes already cooked when add the cream.

Somehow the wonder of The Mexican Kitchen is that you can make variants from the same dish and tastes delicious and is something different. You can give to your dish your personal touch, without losing the Mexican taste.

Note:
* To peel the chiles it is better if you spread oil in your hands or use some gloves, sometimes these chiles are hot, and your hands may get hot, so be careful.
* Before cook the chiles try them a little, if you see that they are too hot, after been cut in stripes, place them in a pot with water and salt for half an hour, it will remove a little the hotness.
* There are many opinions if the chiles must be washed before or after been grilled, or not at all, etc. I only wash them and just a little after being peeled. I like to have a little burnt skin in my dish.