10peppersPoblano peppersroasted, peeled and sliced 2" x 1/4"
1mediumonioncoarsley chopped
3clovesgarlicminced
1teaspoonsaltmore to taste
1 teaspoon oreganoMexican oregano if available
½cupsour cream
¾cupjack cheeseshredded
Instructions
Roast & peel the peppers (see post for specific techniques). I place them on a sheet pan and put them under the broiler until charred. Turn them over and char the other side.After they are charred, peel off the skins, cut them open and scrape out the seeds. Then lay them out flat (like you would butterfly something) and cut into vertical strips.
10 peppers Poblano peppers
Sauté onion over medium heat in large skillet (I used 2 Tbsp. olive oil to sauté); sauté for 5-7 min or until slightly caramelized or translucent;
1 medium onion
Add pepper strips, garlic, salt and oregano to the onion mix and cook about 4 minutes or until the entire mixture heats up and flavors meld together