Rajas con Crema

• 2 pounds fresh poblano chilies (about 8)
• 1 medium white onion (about 8 ounces)
• 3 tablespoons vegetable oil
• 1/3 cup creme fraiche or heavy cream

1. Roast and peel chilies .
2. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips.
3. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
4. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes.
5. Add chilies and salt to taste and cook, stirring, 5 minutes.
6. Add creme fraiche or cream and cook, stirring, 2 minutes.
7. Rajas may be made 1 day ahead and chilled, covered.
8. Reheat rajas before serving.

poblano chilies, white onion, vegetable oil, creme fraiche

Taken from www.epicurious.com/recipes/food/views/rajas-con-crema-14148 (may not work)