roasted poblano yogurt sauce

Plain yogurt, which can be made from whole milk, lowfat milk, or nonfat milk, is a lighter and healthier substitute for sour cream (which allows room for more cheese, as far as I'm concerned). Greek yogurt is even better because it's thicker. Poblano chiles are at their peak in summer and fall (right now!), but the timeliness of this recipe is due to coincidence rather than an extensive knowledge of produce seasons. In any event, this is a tangy and flavorful accompaniment to fajitas, wraps, enchiladas, and other things that you might normally put sour cream on.

1 poblano chile
2 c plain yogurt or Greek yogurt
2 cloves garlic, peeled
juice of half a lime
6-8 sprigs of cilantro
¼ tsp ground cumin
salt and pepper
2 Tbsp extra virgin olive oil

If it's not Greek, strain yogurt in a strainer lined with cheesecloth (coffee filters work fine too) for 6 hours, covered, in the fridge. Discard liquid.

Roast poblano chile in a 350°F oven (or toaster oven; these peppers are big but not that big) for 30-40 minutes, or until soft and wrinkly. Let cool.

Chop garlic in a food processor. Add roasted chile, and chop finely. Add strained yogurt, lime juice, cilantro, cumin, and salt and pepper to taste. Blend until smooth. While food processor is running, drizzle olive oil in a slow, steady stream and continue blending until well-incorporated. Serve immediately, or refrigerate.