Roasted Chile and Onion Sauté (Rajas)

Serves 4 / This simple mixture makes a delicious quesadilla or taco filling.

Cut 1 medium onion into 1/4-inch-thick half-moons.

Place a heavy, large skillet over medium-high heat and add 1 tablespoon olive oil.

Once hot, add onions and sauté until softened, about 5 minutes. Add 6–8 roasted Hatch or 4 roasted poblano chiles, cut into strips, plus 1/4 teaspoon sea salt. Cook 5 more minutes, stirring occasionally. Remove from heat and stir in 3 tablespoons sour cream.

PER SERVING: 92 cal, 6g fat (3g mono, 0g poly, 2g sat), 5mg chol, 2g protein, 10g carb, 1g fiber, 154mg sodium