½ tsp. Salt

1 bunch Cilantro, leaves only

1 C. Sour Cream

Juice of 1 Lime

4 Vidalia Onions, peeled and halved along the equator

Olive Oil

Salt and Pepper to taste

 

Combine chiles, salt, cilantro, sour cream and lime juice in a food processor and puree.  Chill in the refrigerator.  Prepare grill for direct cooking at high heat.  Make ¼” deep X shaped incisions on the flat sides of the onion halves without touching the 2 outside layers.  Grill the onion halves until kind of soft.  Puddle some of the poblano cream on small plates and serve the onion halves in it, flat side up.  Drizzle with olive oil and sprinkle with salt and pepper.

 

Yield:

Calories:

Fat:

Fiber: