Rajas con Crema
    
    Sauteed strips of poblano pepper in cream sauce, like we were served in Sonora.
    
    3 poblano peppers, RSP, julienned into long strips
    1 onion, slivered
    1-2? cloves ajo (garlic), minced or grated with microplane
    1/2 red bell pepper, RSP, julienned into long strips
    1/2 lb elotes (roasted corn kernels)
    1/2 cup Mexican crema
    cotija cheese
    
    Saute onion/garlic until onion is soft; add rajas then crema and mix until crema forms sauce. Add elotes and salt as needed.
    
    Note RSP means roasted seeded and peeled