- 6 poblano chiles (1 lb.)
- 2 tsp. vegetable oil
- 1 large onion, thinly sliced (2 cups)
- 2 cloves garlic, peeled and thinly sliced
- 1 tsp. dried oregano
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.