Poblano Poblano Rajas with Queso and Rice

Ingredients

• 2 medium poblano peppers
• 1/2 medium yellow onion
• 1 tbsp cooking oil
• 1/4 cup Mexican crema (or sour cream)
• 1/2 cup queso (queso fresco or shredded melting cheese)
• 1 cup cooked white rice
• 1/4 tsp garlic powder(optional)
• 1/4 tsp ground cumin(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Roast poblano peppers (on a dry skillet or under a broiler) until blistered and charred in spots, about 10 minutes total. Transfer to a bowl, cover, and steam 5 minutes, then peel, remove seeds, and slice into strips.

2. 2

   While the peppers steam, thinly slice the onion. Heat oil in a skillet over medium heat and cook onion until softened, about 5 minutes. Stir in garlic powder and cumin, then add poblano strips and cook 5 minutes, stirring occasionally.

3. 3

   Reduce heat to low. Stir in crema and warm until just combined (do not boil). Add queso and stir until melted and creamy, about 3 minutes. Season with salt and black pepper to taste.

4. 4

   Serve the rajas over the cooked rice and spoon any queso sauce from the pan on top.