Hello, Dear Readers. Please allow me to introduce myself. I'm Melissa's husband Joel, famous and noteworthy for many things- but most of all for appearing within posts on this very blog. I'll be your guest host this week, guiding you through recipe-land. I'll be filling in for my wife Melissa; who is currently resigned to sitting in the corner of the room, wearing a cone hat that reads "I shall not use so much butter."
I enjoy simple, rustic food. In my posts, you'll find minimal ingredients, and little prep work. I like to cook things from all over, but you'll be hard pressed to convince me that there is better food than a simple handmade pizza. Let's begin.
1 pound fresh large poblano chiles
1 onion, quartered, cut crosswise into 1/4-inch slices
4 garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
3/4 cup sour cream
1/4 cup shredded Monterey Jack
1 package tortilla shells
Char the poblanos on a grill, turning over until fully charred and tender (15-20 minutes). Place the the charred chilies in a glass bowl, and cover with saran wrap for 15 minutes to steam. Peel, seed and cut crosswise into 1/4-inch strips.
In a large skillet over medium-high heat, cook the onion until slightly charred, about 6-7 minutes. Add garlic, and after about a minute, add oregano, and 1 cup water. Simmer until water evaporates, about 5-7 minutes.
Add chilies, cook another 5 minutes. Stir in sour cream and monterey jack cheese until melted. Season with salt if necessary.
Serve on Tortilla shells, and dress with lime and cilantro. A sweeter white wine like riesling pairs perfectly with the smoky spice.