Rajas con Crema

6 chiles poblanos
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream

Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside. 

Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.

Optional: add corn kernels and/or sliced mushrooms to the rajas.