This easy Mexican dish with a few simple ingredients, rajas poblanos con crema, combines roasted poblanos with slow cooked onions in sour cream (or Mexican crema).
Char poblano chilies over gas flame or in a broiler until blackened on all sides.
Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard along with the seeds. Cut the roasted poblanos into strips.
Heat a large skillet over medium heat, add the oil and heat through. Add onions and sauté until tender, about 6 minutes.
Add the butter and allow to melt then add garlic and sauté until fragrant, about 30 seconds. Add the poblanos and cook for an additional 5 minutes, stirring occasionally.
Stir in the sour cream until combined, then remove from heat and season with salt. Use or store in an airtight container for up to 4 days in advance.
For serving:
Divide creamy poblano filling among warmed corn tortillas. Top with radish slices and cotija cheese and serve immediately.