- 1 fresh poblano chile
- 1 eight ounce container creme fraiche
- 1/4 cup crumbled cotija or feta cheese
To roast the poblano, set it under a broiler and cook until each side of the poblano is burned black. Place the roasted pepper in a sealed plastic bag to steam it a few minutes. This makes the skin easier to remove. Under running water, scrape off the skin with your hands. Cut the top of the pepper and clean out the seeds. Slice the pepper into thin strips.
In a food processor, pulse the cooled poblano pepper with the creme fraiche and cheese.