Rajas con Queso

Ingredients

• •6 poblano peppers
• •2 cups shredded Oaxaca cheese or mozzarella
• •3 medium onions, sliced
• •3 cloves garlic, minced
• •1 cup Mexican crema or sour cream
• •1 cup chicken broth
• •2 tablespoons vegetable oil
• •1 teaspoon salt
• •½ teaspoon black pepper
• •¼ cup fresh cilantro, chopped

Directions

1. 1Roast poblano peppers over an open flame or under the broiler until charred, then place in a plastic bag for 5 minutes to steam. Peel off the blackened skin, make a slit, and carefully remove seeds.
2. 2Heat oil in a large skillet over medium heat. Sauté sliced onions until translucent, about 5 minutes, then add minced garlic and cook for 1 minute.
3. 3Stuff each roasted poblano with shredded cheese and place them in the skillet with the onions.
4. 4Mix sour cream with chicken broth, salt, and pepper in a bowl, then pour the mixture over the stuffed peppers.
5. 5Simmer uncovered for 15-20 minutes until the sauce thickens slightly and peppers are heated through.
6. 6Garnish with fresh cilantro and serve hot with warm tortillas or rice.

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