Rajas con Crema

Method

1. Set 2 poblano chillies directly on a gas flame, a dry comal or under a hot grill. Turn them every couple of minutes for 8-10 minutes in total, until the skins are blistered and blackened all over but the flesh still has body.
2. Drop the hot chillies into a bowl, cover tightly with a plate or a cloth and let them steam for 10 minutes. Rub the loosened skins away with your fingers, pull off the stems, slit them open and scrape out the seeds and veins, then cut the flesh lengthways into strips about 1 cm wide — these are the rajas.
3. Heat 2 tsp of vegetable oil in a small frying pan over medium heat. Add 0.5 white onion, sliced into thin half-moons, and cook for 5-6 minutes, stirring, until translucent and just golden at the edges.