Rajas Poblanas

• 2 pounds fresh large poblano chiles
• 1 onion, quartered, cut crosswise into 1/4" slices
• 4 garlic cloves, minced
• 2 teaspoons dried oregano, preferably Mexican
• 3/4 cup creme fraiihe or sour cream
• 1/4 cup shredded Monterey Jack
• Kosher salt

1. Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
2. Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.
3. Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
4. Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in creme fraiihe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.

poblano chiles, onion, garlic, oregano, crueme fraiueehe, shredded monterey jack, kosher salt

Taken from www.epicurious.com/recipes/food/views/rajas-poblanas-395940 (may not work)