Rajas con Crema (Roasted Poblanos in Cream)

Instructions

1. Place the cleaned poblanos directly over a burner flame (or under the broiler). Char the skin, turning for an even roast.
2. Transfer to a bowl and cover with a kitchen towel or place in a bag; let them sweat in their steam about 10 minutes to loosen the skins.
3. Rub or peel off the charred skins. Make a slit, remove the core, seeds, and veins, and wipe clean.
4. Cut the peppers into strips (rajas); halve any that are very long. Slice the onion.
5. Heat the oil in a frying pan over medium. Add the onions and cook, stirring often, without browning.
6. Add the garlic (if using) and cook about 2 minutes. Stir in the poblano strips and cook 2 minutes more.
7. Add the crema and simmer 2 to 3 minutes. Season with salt.