Roast poblano peppers on baking sheet under broiler or directly on gas flame for 8 to 10 minutes, turning every 2 to 3 minutes until skin blackens and blisters evenly. Transfer to a bowl, cover with plastic wrap or plate, and let steam for 10 minutes to loosen skins.
4 whole poblano peppers
Peel charred skins off peppers under running water or with a damp cloth. Remove stems and seeds, then slice peppers into ½-inch wide strips lengthwise.
4 whole poblano peppers
Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add sliced onion and cook 5 to 7 minutes until translucent and lightly browned at edges. Add minced garlic if using and cook for 30 seconds until fragrant.
1 medium onion, 2 cloves garlic, 2 tbsp vegetable oil
Add pepper strips to the skillet with onions and cook 3 to 4 minutes, stirring gently until peppers soften slightly and onions caramelize. Adjust heat to avoid burning.
4 whole poblano peppers, 1 medium onion
Remove the skillet from heat. Stir in Mexican crema and salt, mixing gently to coat peppers evenly. Add epazote if using. Taste and adjust seasoning. Serve warm topped with crumbled queso fresco if desired.
0.5 cup Mexican crema, 1 tsp salt, 1 tsp epazote, 2 oz queso fresco
