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INGREDIENTS

2 lb Fresh poblano chilies; about
1/3 c Creme fraiche or heavy cream
1 md White onion; about 8 ounces
3 tb Vegetable oil

Servings

INSTRUCTIONS

Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch thick slices. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled, covered. Reheat before serving. Yield: Enough as an accompaniment for 32 tacos NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

NOTES

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Nutrition

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Serving Size: 1 Serving (934g)
Recipe Makes: 1 Servings

Calories: 241
Calories from Fat: 241 (100%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 241

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