Cinco de Mayo in style

The chefs at the Culinary Institute of America send out emails with dishes they're working on. This tempting plate is filled with roasted poblano peppers in cheese sauce, accompanied by tortillas. It comes from chef Iliana de la Vega, a Latin cuisine specialist at the San Antonio campus. De la Vega comes from Oaxaca, Mexico and this will be her first Cinco de Mayo here.

Like many celebrations in this country, Cinco de Mayo isn't as big in its country of origin, says the chef. But if you want to celebrate, she suggests these traditional poblano peppers (rajas poblanos con crema).

Her cooking advice: "Poblanos are mild inexpensive peppers that are easy to stuff, and are available year-round. They are a little spicy, but not too hot. The basic method to use them involves roasting, peeling, de-veining, and seeding them. When roasting the poblano chilies, be careful not to overcook them. Just roast enough to peel the skins off."

Lots of oil in this dish. I picture dusting off the grill in a few weeks, roasting the chilies over the coals, adding a modest amount of cream and cheese and setting these beside grilled chicken or pork.

Rajas poblanos con crema
(Poblano slices in creamy sauce)
Serves 6

6 poblano chili peppers
3/4 cup vegetable oil
2 medium white onions, finely sliced
1 cup crema Mexicana, crème fraiche, or heavy cream
Salt, to taste
1/2 cup queso fresco (Mexican cheese), or feta cheese, cubed

1. Make a 1-inch slit on each chili. In a large skillet, heat the oil. When it is hot, fry the chilies in the oil, turning them until completely blistered. Set aside to cool.
2. Peel the peppers, discarding seeds and stems. Slice the flesh.
3. Discard all but 2 tablespoons of oil from the skillet. Heat it. Add the onions and cook, stirring, for 5 minutes. Add the chilies and cook, tossing occasionally, for 3 to 5 minutes.
4. Add the cream and salt. Bring the mixture to a boil. Add the cheese and heat only until it is warm.
Note: Add fresh cooked corn kernels to the sauce, if you like. Serve with hot tortillas or over white rice. Culinary Institute of America