Rajas Creamy Grilled Peppers

Servings:

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Side Dish

Cuisine: Mexican

1/4 c olive oil
2 large onions, peeled, halved, and cut into 1/4-inch thick slices
4-5 medium poblano peppers, roasted, peeled, stemmed, seeded, and cut into 1/2-inch thick strips (note: If you would like a little more heat, leave some seeds)
3 cloves garlic, finely chopped
2 c fresh corn
2 Tbsp Mexican oregano
2/3 c heavy cream
3/4 c sharp cheddar
Salt and freshly ground black pepper
1 red bell pepper, sliced into 1/2 inch strips
Cotija cheese for garnishing
Chopped cilantro for garnishing
Lime wedges for serving

In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the onions and cook until they begin to brown, and char slightly for 7 minutes. Add the poblanos, red pepper, oregano, and garlic. Cook until peppers are tender yet crunchy, 12 minutes more. Reduce heat to medium-low, heat and add the heavy cream and cheese. Stir to coat the onions and peppers.
Cook the rajas until the cream and cheese thickens and reduces in volume. Season with salt and freshly ground black pepper, and serve warm with fresh cilantro, cotija cheese, and lime.