Poblano Strips with Onions and Cream

8 Servings

Ingredients:
2 lbs. fresh poblano chilies (about 8)
1 medium white onion (about 8 ounces)
3 tbsp. vegetable oil
1/3 cup heavy cream

Directions:
Roast and peel chilies. Preheat broiler. Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies).
Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.
Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add cream and cook, stirring, 2 minutes.
Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

Counts per entire recipe:
77.06/ 947.69/ 71.55/ 21.3

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
9.63/ 118.46/ 8.94/ 2.66