2large onions, peeled, halved, and cut into 1/4-inch thick slices
4-5medium 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)
3clovesgarlic, finely chopped
2cfresh corn
2TbspMexican oregano
2/3cheavy cream
3/4csharp cheddar
Salt and freshly ground black pepper
1red bell pepper, sliced into 1/2 inch strips
Cotija cheese for garnishing
Chopped cilantro for garnishing
Lime wedges for serving
Instructions
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.