Guisado de rajas con crema

Roast the Poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted Poblano peppers in a plastic bag or covered bowl for 10-15 minutes to steam, which helps loosen the skin.

Once cooled, peel the skin from the Poblano peppers, remove the stems and seeds, then slice them into thin strips (rajas).

Finely dice the White onion and mince the Garlic. Remove the stem and seeds from the Jalapeño pepper, then finely dice it.