• 1 lb. (3-4) poblano chiles, roasted (see directions below)
• 1 tbsp. vegetable oil
• 1 onion, halved and sliced 1/4-inch thick
• 2 garlic cloves, minced
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/2 cup heavy cream
• I added some oaxaca cheese (I love cheese in dishes like this)
• 1 tbsp. fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• flour tortillas warmed
• fresh cilantro, chopped for garnish

Heat oil in a skillet; add onion and cook until softened, about 5 minutes or so.  Add the garlic, thyme, oregano and cook for another 15 seconds.  Add cream and cook, stirring frequently, until reduced about 5 minutes.  Add a little cheese to taste.  Add the lime juice, salt, pepper and poblano strips and toss to coat; remove, set aside and keep warm.

Recipe by cookingwithauntjuju.com 

I prefer to roast peppers on my outdoor grill as the smell can be a little overwhelming indoors but I do have an El Asador Stove Top Grill to use on a gas burner for just one or two peppers.

Lightly oil the peppers and place on the grill.  Roast and turn frequently on medium-low as they “pop”  and “blister”.  Depending on the size this could take 20 minutes or more.

Once they are totally blistered remove and place in a plastic bag; wrap tightly so the skins can steam.  Once they are cool you can peel off the skins.

Recipe by cookingwithauntjuju.com