Poblano Strips With Onions And Cream

The truly loving child of God, though he knows sin is there, hates that sin; it is a pain and misery to him, and he never makes the corruption of his heart as an excuse for the corruption of his life; he never pleads the evil of his nature, as an apology for the evil of his conduct. If any man can, in the least degree, clear himself from the conviction of his own conscience, on account of his daily failings, by pleading the evil of his heart, he is not one of the broken-hearted children of God; he is not one of the tried servants of the Lord, for they groan concerning sin, and carry it to God’s throne; they know it is in them – they do not, therefore, leave it, but seek with all their minds to keep it down, In order that it may not rise and carry them away.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

2	lb	Fresh poblano chilies, about
1		White onion, about 8 ounces
3	T	Vegetable oil
1/3	c	Creme fraiche or heavy cream

INSTRUCTIONS

8
Roast and peel chilies. 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 creme fraiche or  cream and cook, stirring, 2 minutes.
This may be made 1 day ahead and  chilled, covered. Reheat before
serving.  Yield: Enough as an accompaniment for 32 tacos  NOTES :
Recipe courtesy of Gourmet Magazine  Recipe by: Cooking Live Show
#CL9034  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 371 Calories From Fat: 371 Total Fat: 42g Cholesterol: 0mg Sodium: 0mg Potassium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g