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Poblano Chile Strips with Fried Onions |
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Serves: 4
Print this Recipe
(Cebollas Fritas con Rajas)
Category: Peppers
Onions and thin strips of roasted poblano chile are served as a team all over Mexico. Roasted chile strips are so common that they're simply known as rajas (for "strips" or "slices"). Together, use them to top steaks, chicken, or fish. Put them inside sandwiches, tacos, or enchiladas. With this great team, you'll win a lot of fans!
3 poblano chiles, roasted, peeled and seeded
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons vegetable oil
1 large white onion, peeled and sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt
Prepare the chiles. Then, cut them into thin strips, about 2 inches × 1/4 inch. In a medium nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, over medium heat until the onion begins to brown, 4 to 5 minutes. Add the chile strips and oregano. Cook, stirring, 1 minute. Season with salt. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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