Rajas con Crema (Poblano Pepper Recipe)

Ingredients

8 fresh poblano chiles

2 tbsp butter

1 medium white onion sliced

2 cloves garlic minced

8 oz corn kernels

1 tsp kosher salt

1/2 tsp black pepper

1/8 tsp ground cumin

4 oz Mishas’s  7.5 cheese

1 cup Mexican crema or plant based sour cream or crème fraîche

 Instructions

1. Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered
2. Once charred, place them in a plastic bag for 10 minutes to sweat. Peel the charred skin from the roasted poblano peppers and slice them into 1 inch strips.
3. Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
4. Lower heat to medium, add the 7.5 cheese and Mexican crema. Mix well and cook for about 5 minutes or until the cream starts to bubble.
5. Serve immediately with warm tortillas, tortilla chips or as a side dish.