Rajas

6 poblano chiles (1 lb)
2 tsp vegetable oil
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 tsp dried oregano

1) Roast and peel poblanos (see below).  Slice into 1/4-inch strips; set aside.
2) Heat oil in skillet over medium heat.  Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown.  Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through.  Season with salt and pepper, if desired.