3 large onions
1 pound whole mild fresh chiles (such as poblano or Anaheim)*
1 medium red bell pepper or 1 pint
mini sweet bell peppers
Olive or vegetable oil
Cut onions crosswise into 1/2-inch thick slices.
To Grill: Place whole chiles and bell peppers on rack over medium coals. Grill for 10 to 15 minutes, until blistered and charred on all sides. Turn as needed. Place chiles and bell peppers in a bowl and cover for 5 minutes. Meanwhile, put onion slices on grill, brush with oil and grill 10 to 15 minutes, or until charred on both sides. Peel off and discard as much skin as possible from chiles and bell peppers. Cut out cores and discard seeds. Cut into 1/2-inch wide strips. Separate roasted onion slices into rings and combine with chile and bell pepper strips. Serve with grilled meats or chicken.
To Broil: Arrange onion slices by single layer in shallow pan and brush with about 3 tablespoons oil. Broil 15 to 20 minutes or until tender and charred, turning once. Transfer to saucepan. Place chiles and bell peppers in the same shallow pan. Broil 15 to 20 minutes, turning only once or until blistered and charred on both sides. Skin, core and seed chiles and bell peppers and cut into strips. Add to onions, heat through and serve with meat or chicken.
For Rajas con Crema: Add 1/2 cup half-and-half cream and 1/2 cup grated feta to the warmed onion-chile combination in saucepan. Heat slowly, mixing until everything is coated and creamy.
Makes 6 servings (5-1/2 cups).
*May substitute four 4-ounce cans whole green chilies for the fresh chiles. Cut chiles into strips, add to grilled or broiled onions and bell peppers and heat through.
Recipe and image provided by the National Onion Association