Cebollas Fritas con RajasOnions 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!
Poblano Chile Strips with Fried Onions
Cebollas Fritas con RajasOnions 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!
Ingredients
Makes 4 servings
- 3 poblano chiles roasted, peeled, and seeded
- 2 tablespoons vegetable oil
- 1 large white onion peeled and sliced
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt
Instructions
- Prepare the chiles.
- Then, cut them into thin strips, about 2 inches × ¼ 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.
Notes & Wine Advice
Serve hot.