Made this for lunch today: Rajas Poblanas, a recipe from Chef Iliana De La Vega of the CIA. Poblano peppers are roasted then deveined, seeded and peeled. White onion slices are lightly sauteed in just a hint of Canola oil. Then both peppers and onions are combined in a hot skillet, adding Crema Mexicana (delicious!) and little cubes of Panela cheese. Served immediately with freshly griddled corn tortillas.