Categories: chile, mexican, no bake


  • 1/2 of a large white onion, sliced into rings and then cut in half (to make half moon strips)
  • 2 tbsp salted butter (do not substitute margarine)
  • A third of a 15 oz. container of crema Mexicana
  • About a half cup of coarsely shredded Chihuahua cheese
  • A pinch of salt if desired


  1. Roast poblano chiles.

  2. Using a deep skillet, melt the butter and cook the onions in the butter on medium-low heat until they start to change color and caramelize a bit (slightly transparent and a little brown). Turn off burner and remove pan from heat.

  3. Finish with the chiles. You’re going to remove them from the vinegar/water solution and rinse them with cool water if you soaked them to remove some of the heat. Then cut them into strips. I like to cut them about as wide as my pinky finger, and not too long so they’re bite size.

  4. Put the chile strips (rajas) in the pan with the onion, stir to coat well with the remaining butter, and warm over medium heat until the rajas are warm and a little wilted.

  5. Add about a third of a 15 oz container of crema and stir in well (Mexican sour cream isn’t actually sour like American sour cream; it has a less acidic taste. I buy V&V Supremo brand). Cook for about 2-3 minutes and then reduce heat to low and add a half cup of coarsely grated Chihuahua cheese (queso para fundir). The cheese should melt slowly and not be gooey, and it should be barely visible once incorporated. It’s really more of a bonding agent so the cream doesn’t get soupy. Once the cheese is melted, turn your burner as low as it will go, just so it is on to keep the rajas warm.

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