| 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
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