6 fresh poblano chiles, fire roasted, stemmed, seeded and skinned
1 T. butter
1 white onion, sliced lengthwise (root to tip), 1/4-inch slices
2 cloves garlic, minced
1/2 tsp. salt
1 cup Mexican crema (Mexican sour cream) or crème fraîche
1/2 cup grated Monterey Jack cheese

Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside. Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Add garlic and cook an additional 2 minutes. Add the poblano chiles to the onions. Sprinkle the chiles with salt. Reduce heat to medium-low. Add the Mexican crema. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce. Serve with warmed corn or flour tortillas.