Tacos de Rajas con Crema (Poblano Pepper Tacos)

• 2 Poblano pepper
• 1 tbsp Vegetable oil
• 1 medium White onion
• ½ tsp Fine sea salt
• ½ tsp Ground cumin
• 60 ml Mexican crema
• 80 g Monterey Jack cheese
• 6 Corn tortillas
• 1 Lime

1. Heat the oven to 230°C (445°F). Put the poblano peppers on a baking tray and roast for 12 to 15 minutes, turning once, until blistered and blackened in patches. Transfer to a bowl and cover with a plate for 5 minutes to steam.
2. Meanwhile, halve and thinly slice the onion. Heat the vegetable oil in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until softened and lightly golden. Stir in the fine sea salt and ground cumin.
3. Peel off the poblano skins, remove the stems and seeds, then slice the flesh into thin strips. Add the pepper strips to the pan and cook for 2 to 3 minutes, stirring, until hot and well combined with the onion. Reduce the heat to low.
4. Stir in the Mexican crema and cook gently for 1 to 2 minutes until the mixture looks glossy and lightly coats the peppers; do not let it boil. Add the Monterey Jack cheese and stir just until melted and stretchy. Taste and season with a pinch more fine sea salt if needed.
5. Warm the corn tortillas in a dry frying pan over a medium heat for about 20 to 30 seconds per side, keeping them covered as you go. Spoon the rajas filling into the tortillas. Cut the lime into wedges and squeeze over to serve.

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