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Serve them as a side to Mexican dishes, or rolled up in warmed tortillas. So good! If you can't find Crema Mexicana, you can substitute with creme fraiche, which is very similar.
6 fresh poblano chiles
1 Tbsp butter
1/2 white onion, sliced lengthwise (root to tip), 1/4-inch slices
1/2 teaspoon salt
1/2 cup Mexcian crema (Mexican sour cream) or crème fraîche
1/2 cup milk
1/2 cup grated Monterey Jack cheese
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