Rajas are often served as a side dish or as a condiment for soups and stews, but they’re also delicious over tostadas, nachos, and chilaquiles.
1. Roast and peel poblanos. Slice into 1/4-inch strips; set aside.
2. Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.