-2 lb. fresh large Poblano chiles
-1 onion, quartered, cut crosswise into 1/4-inch slices
-4 garlic cloves, minced
-2 t. dried oregano, preferably Mexican
-3/4 c. crème fraîche or sour cream
-1/4 c. shredded Monterey Jack
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add
onion; cook, stirring often, until beginning to char, 6–7 minutes.
Add garlic; cook until fragrant, about 1 minute.
Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by tablespoonfuls if mixture is too dry.
Season to taste with salt. Enjoy!