ATK Rajas Poblanas Con Crema (Charred Poblano Strips with Cream)

Line rimmed baking sheet with aluminum foil. Arrange poblanos skin side up on prepared sheet and press to flatten. Adjust oven rack 3 to 4 inches from broiler element and heat broiler. Broil until skin is puffed and most of surface is well charred, 5 to 10 minutes, rotating sheet halfway through broiling.

Using tongs, pile poblanos in center of foil. Gather foil over poblanos and crimp to form pouch. Let steam for 10 minutes. Open foil packet carefully and spread out poblanos. When cool enough to handle, peel poblanos (it's OK if some bits of skin remain intact) and discard skins. Slice lengthwise into ½-inch-thick strips. (Rajas can be refrigerated for up to 3 days.)

Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion has softened and edges are just starting to brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rajas, salt, and pepper and cook until warmed through, about 1 minute. Add crema and cook, stirring gently but frequently, until crema has thickened and clings to vegetables, 2 to 3 minutes. Serve immediately.