Taco de Rajas con Crema

Description

Roast the poblano chili pepper over high heat until blistered. Place it in a plastic bag and let it steam for 15 minutes. Remove the skin, discard the seeds and stems, and cut the pepper into strips. Melt butter in a 10-inch skillet over medium heat. Add the sliced onion and sauté until it changes color. Add the poblano strips and mix well. Cook, stirring frequently, for about 2 minutes. Pour in Mexican crema and simmer until thickened, about 2 minutes. Reduce the heat. Sprinkle with grated cheese. Season with salt and pepper to taste. The appetizer is ready. Serve immediately.

Instructions