RAJAS DIP
Steps:
- Char the poblanos over an open flame or under the broiler until blackened, turning with tongs as needed. Place in a medium bowl and cover with plastic wrap to allow the peppers to steam. Let sit for at least 5 minutes.
- Meanwhile, thinly slice the onion. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onions. Sprinkle with salt and oregano. Cook, stirring occasionally, until soft, 5 to 7 minutes.
- Meanwhile, remove the peppers from the bowl. Cut each pepper in half lengthwise and lay them flat on the cutting board, skin side up. Using a knife, scrape the charred skin from the peppers. Flip the peppers and use the knife to scrape out the stems and seeds. Slice the peppers into 1/4-inch-thick slices.
- Preheat the broiler. Add the sliced peppers and cream to the skillet with the onions and bring to a simmer. Once simmering, remove the skillet from the heat and stir in the cream cheese and Mexican crema until smooth. Stir in 1 1/2 cups of the Monterey Jack cheese until combined. Spread the mixture into an even layer and top with remaining 1/2 cup cheese. Place under the broiler and broil until bubbly and brown.
- Remove the skillet from the oven. Garnish the dip with cilantro and sliced serrano. Serve with the tortilla chips for dipping.
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