Name: Poblano Strips with Onions and Cream
Ingredients: 2 lb Fresh poblano chilies; about 8; 1 md White onion; about 8 ounces; 3 tb Vegetable oil; 1/3 c Creme fraiche or heavy cream

The pure, mere love of God is that alone from which sinners are justly to expect that no sin will pass unpunished, but that His love will visit them with every calamity and distress that can help to break and purify the bestial heart of man and awaken in him true repentance and conversion to God. It is love alone in the holy Deity that will allow no peace to the wicked, nor ever cease its judgments till every sinner is forced to confess that it is good for him that he has been in trouble, and thankfully own that not the wrath but the love of God has plucked out that right eye, cut off that right band, which he ought to have done but would not do for himself and his own salvation.

William Law

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

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”